Another bit of Ottolenghi magic .. we luurve sweet potatoes and this is a nice spin on the 'chip and dip'.
If you wanted it to be a little lighter then replace the Creme Fraiche with greek yoghurt.
Ingredients
for 4 persons:
4 medium sweet potatoes (900g)
4 tbsp olive oil
1 1/2 tsp ground coriander
3/4 tsp fine sea salt
1 fresh red chilli, finely diced (or some dried chilli flakes)
15g coriander, leaves picked
for the dipping sauce:
1/2 lemongrass stalk
200g crème fraîche
grated zest and juice of 2 limes
50g fresh root ginger, peeled and grated
1/2 tsp fine sea salt
Method
Preheat the oven to 210°C.
Wash the sweet potatoes but don't peel them. Cut each lengthways in half, cut again lengthways into quarters and then once more, so you should end up with eight long wedges.
Place them in a roasting tin that has been lines with baking parchment 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 until the sweet potato is tender and golden brown.
Remove from the oven and allow to cool down a little (can be eaten warm or at room temperature)
While you are waiting, make the 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.
When ready to serve, place the wedges on a large, flat serving dish. Sprinkle with the diced chilli and coriander leaves, and serve with the sauce on the side.
If you wanted it to be a little lighter then replace the Creme Fraiche with greek yoghurt.
Ingredients
for 4 persons:
4 medium sweet potatoes (900g)
4 tbsp olive oil
1 1/2 tsp ground coriander
3/4 tsp fine sea salt
1 fresh red chilli, finely diced (or some dried chilli flakes)
15g coriander, leaves picked
for the dipping sauce:
1/2 lemongrass stalk
200g crème fraîche
grated zest and juice of 2 limes
50g fresh root ginger, peeled and grated
1/2 tsp fine sea salt
Method
Preheat the oven to 210°C.
Wash the sweet potatoes but don't peel them. Cut each lengthways in half, cut again lengthways into quarters and then once more, so you should end up with eight long wedges.
Place them in a roasting tin that has been lines with baking parchment 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 until the sweet potato is tender and golden brown.
Remove from the oven and allow to cool down a little (can be eaten warm or at room temperature)
While you are waiting, make the 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.
When ready to serve, place the wedges on a large, flat serving dish. Sprinkle with the diced chilli and coriander leaves, and serve with the sauce on the side.
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