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Amazing Roasted Sweet Potato Wedges with Lemongrass Sour Cream

January 31, 2014

I am not a vegetarian-- far from it. But I love vegetables-- and my newest favorite cookbook is actually vegetarian: Plenty, by Yotam Ottolenghi. Last night I made an adapted version of his sweet potatoes (cumin instead of coriander, no cilantro because that is one of the few foods I absolutely hate, meyer lemon instead of lime...) served wth a  roast chicken and cabbage salad with jicama and grapefruit. My kids could not get enough of these potatoes-- especially with the dipping sauce.

 

Here is the recipe I made:

 

Sweet Potato Wedges with Lemongrass Crème Fraîche

LOOSELY Adapted from Plenty, Yotam Ottolenghi

3 medium sweet potatoes (about 2 lbs total)
4 tbsp olive oil
a teaspoon or two of ground cumin
kosher salt

 

Lemongrass sauce:
1/2 lemongrass stalk (I happened to have one, but you can also buy those tubes of chopped lemongrass... not quite as good as fresh, but on a weeknight it is definitely passable)
3/4 cup sour cream (plain greek yogurt would be great, too!)
grated zest and juice of one meyer lemon
kosher 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. 

Toss the potatoes in a bowl with olive oil and salt, and spread on baking sheet. Roast for 25 minutes or until the sweet potatoes are tender. Once you can pierce them with a knife, broil them for a couple minutes, until they are gorgeously-caramelized and crisp.

 

While the potatoes are cooking, make the dipping sauce. Very finely chop the lemongrass, then whisk with all of the other ingredients and serve.

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