Veggies | Sweet Potato Wedges with Lemongrass Crème Fraîche
Posted on January 23, 2013
This recipe is from the cookbook Plenty. It's an absolutely beautifully photographed vegetarian cookbook. We really loved these sweet potatoes and dip. Depending on how juicy your limes are, the dip can be a little watery. I think next time I would get a measurement on the lime juice rather than just juicing two limes. It was still delicious.
Yield: 4 servings
3 medium sweet potatoes (about 2 pounds in total)
4 tablespoons olive oil
1 1/2 teaspoon ground coriander
3/4 teaspoon fine sea salt, or to taste
1 fresh red chile, finely diced (optional)
1 cup cilantro, leaves picked
1/2 lemongrass stalk
3/4 cup crème fraîche
grated zest and juice of 2 limes
1 inch fresh ginger, peeled and grated
1/2 teaspoon fine sea salt, or to taste
Preheat the oven to 400°F. Wash the sweet potatoes but don't peel them. Cut each lengthways in half. Cut again lengthways into quarters and then once more in the same way, so you are left in the end with eight long wedges.
Place them in a roasting pan the has been lined with parchment paper and brushed lightly with some of the olive oil. Brush the wedges with the remaining oil and sprinkle with a mixture of the ground coriander and salt. Roast for about 25 minutes, or until the sweet potato is tender and golden brown. Remove from the oven and allow to cool down a little. (The wedges can be eaten warm or at room temperature.)
When ready to serve, place the wedges on a large, flat serving dish. Sprinkle with the diced chile and cilantro leaves, and serve with the sauce on the side.
To make the dipping sauce. Very finely chop the lemongrass or grind finely in a spice grinder. Whisk with all of the other ingredients for the dipping sauce and set aside.
(Ref. "Sweet Potato Wedges with Lemongrass Crème Fraîche" recipe, Plenty cookbook, p. 26.)