Sweet Potato Wedges with Lemongrass Crème Fraîche Dipping Sauce

Sweet potatoes are one of my all-time favorite root vegetables. 
Love them tossed in a bit of olive oil and salt and roasted....in a tropical sweet potato salad....or baked and topped with spicy black bean chili. Bright, beautifully orange, and delicious!
Since I brought home the "Plenty" cookbook by Yotam Ottolenghi, 
I couldn't wait to try the recipe for these wedges with lemongrass crème fraîche.

If the lovely, lemony, lemongrass is unfamiliar to you....time to check it out! You can find it at bigger super markets and Asian grocery stores. Awesome for curries, soups, teas/drinks, stir fries, salads, & marinades.

I think it's so cool to go into a farmers market and roam around in produce. I like to get "lost" in produce on a regular basis.
Explore unusual fruits and veggies and take something unique home!
Like Julia Child said, ”This is my advice to people: Learn how to cook, try new recipes, learn from your mistakes, be fearless, and above all have fun.” 
Love that.

Sweet Potato Wedges with Lemongrass Crème Fraîche

adapted from Yotam Ottolenghi's "Plenty"

Serves 4

3 medium sweet potatoes, washed
4 tablespoons olive oil
1 1/2 teaspoons ground coriander
3/4 teaspoon flaky sea salt
1 fresh red chilli, finely sliced {or more, if preferred}
Handful of cilantro leaves

For the sauce:
1 fresh lemongrass stalk
1/2 cup crème fraîche
1/4 cup thick greek yogurt, plain
Grated zest & juice of 1 lime
1 inch of fresh ginger root, peeled & grated
1/4 cup chopped cilantro
flaky sea salt

Preheat the oven to 400 degrees F.
Cut each sweet potatoes (unpeeled) in half lengthwise and then again into quarters. Cut quarters lengthwise, so you end up with 8 long wedges per potato. Line a baking sheet with a piece of parchment and brush it lightly with a little olive oil.  
Place wedges, in a single layer on the paper and brush liberally with more olive oil.  Mix together the flaky sea salt and ground coriander, and sprinkle generously over the sweet potato wedges.
Roast in the oven until the wedges are golden brown and tender, about 30-35 minutes.  Remove from the oven and allow to cool slightly.

While potatoes are cooking, make dipping sauce:

Prepare the lemongrass by chopping off the root and upper 2/3 of the stalk. Remove the outer leaves to expose the bulb. Very finely chop (or grind in spice grinder) the lemongrass. In a medium bowl, whisk together the crème fraîche, yogurt, lemongrass, lime zest and juice, ginger, cilantro, and salt. Set aside.

I like the wedges served warm. When you're ready to serve them, set the wedges on a platter or board, sprinkle over the fresh coriander leaves and chilli (I liked adding a bit of chili to the sauce too...next time I will add even more).


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