March 16, 2012
Sweet potato wedges with lemongrass crème fraîche
Page 26, Ottolenghi
Oh glory of glories! The first dinner outside on the back deck tonight. And a delicious spring dinner it was — bbq tofu sandwiches (with tofu baked in cowboy sauce from Jimmy Jack’s Rib Shack) and sweet potatoe wedges with lemongrass crème fraîche. Yum! I was not sold on the idea of a citrus-y creamy sauce to go with these baked sweet potato fries, but I am a believer now. The tangy contrast was perfect for the sweetness of the fries. If you don’t have leftover crème fraîche hanging around from making the smoky frittata earlier in the week, you could easily switch it out for sour cream or greek yogurt and I think this would be equally yummalicious.
Sweet Potato Wedges with lemongrass crème fraîche
Adapted from Plenty, Yotam Ottolenghi
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 crème fraîche
grated zest and juice of one lime
1 inch fresh ginger, peeled and grated
1/2 tsp fine sea salt
Preheat 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. ( I made much smaller fries so they would cook more quickly!)
Toss the potatoes in a bowl with olive oil, coriander and salt, and spread on baking sheet. Roast for 25 minutes or until the sweet potatoes are tender and slightly caramelized.
Meanwhile, make the dipping sauce. Very finely chop the lemongrass- I used a processor for this and the ginger. Then whisk with all of the other ingredients and serve.