One of our xmas lunch dishes came straight from Yotham Ottolenghi. Let’s be clear – most years we cook at least one dish from Yotham’s repertoire. Last year it was Potato Tartin. This year it was sweet potato wedges. They are surprisingly good.
The creme fraiche dressing was a bit heavy, I thought. Next time I might replace the creme fraiche with some thick yoghurt. Otherwise, the recipe was cooked mostly as detailed in Yotham’s book Plenty.
Have you also tried Potato and Sweet Potato Vindaloo or Madras Curry with Sweet Potato, Eggplant and Spinach? Also try Chilli Soy Sauce.
I forgot to photograph it, so in the mean time, this is the photo from Plenty.
Sweet Potato Wedges with Lemongrass Crème Fraîche
Source :Plenty: Vibrant Recipes from London’s Ottolenghi
Prep time: 10 minutes
Cooking time: 25 mins
Serves: 3-4 people, depending how you use it.
3 medium sweet potatoes (about 900g in total)
4 Tbsp olive oil
1.5 tsp ground coriander
0.75 tsp coarse sea salt
1 fresh red chilli, diced
15g green coriander leaves, chopped
1/2 lemongrass stalk
200g crème fraîche
grated zest and juice of 2 limes
50g fresh ginger
0.5 tsp sea salt
Preheat oven to 210C
Wash the sweet potatoes but don’t peel them. Cut each lengthways in half. Cut in half again lengthways and then again so that you end up with eight long wedges. (My sweet potato was large, so I halved it crosswise first, then cut each into 8 wedges.)
Put the wedges in a large bowl and pour over the olive oil. Toss the wedges until they are covered with the oil.
Place wedges in a roasting pan that has been lined with baking paper. Sprinkle with a mixture of the coarse salt and coriander powder. Roast for about 25 minutes, or until the wedges are tender and golden brown. Remove from the oven and allow to cool down a little. You can enjoy them warm or at room temperature.
To make the dipping sauce, cut the lemongrass and ginger into small pieces, and then blend in your processor or spice grinder until very fine. Then whisk all the ingredients together, taste and adjust, and set aside.
When ready to serve, place the wedges on a large, flat plate or serving dish. Sprinkle with diced chilli and fresh green coriander leaves. Serve with the sauce on the side.