Recipe adapted from Plenty by Yotam Ottolenghi
These little wedges of goodness go with just about anything and are low in fuss factor. The lemongrass creme fraiche balances the sweetness well and if you have some leftover, or you make extra to begin with, it makes a nice sauce for fish.
About 15 minutes active time and 25 minutes cooking time-45 minutes from start to eating
3 medium sweet potatoes (about 2 lbs total)
4 tbsp olive oil
1 1/2 tsp ground coriander
1 tsp fine sea salt
1/2 cup cilantro leaves
1/2 lemongrass stalk
3/4 cup creme fraiche
grated zest and juice of 2 limes (depending on size of limes, I only use one if it’s large)
1 inch fresh ginger, peeled and grated
1/2 tsp fine sea salt
Prehat oven to 4oo degrees. Wash sweet potatoes, but don’t peel them. Cut each lengthwise in half, half again into quarters and then one more time so you have 8 long wedges from each potato.
Line a baking sheet with parchment paper. Toss half the potatoes in a bowl with half the olive oil and half the coriander and salt, spread on baking sheet and then repeat with other half. Roast for about 25 minutes or until the sweet potatoes are tender and slightly carmelized.
Meanwhile, make the dipping sauce. Very finely chop the lemongrass-you’ll want a very sharp knife to do this. Then whisk with all of the other ingredients, starting with the juice of one lime, then taste for seasoning and texture before you add the juice of the second.
When ready to serve, sprinkle wedges with cilantro leaves and serve dipping sauce on the side.