Ottolenghi’s sweet potato wedges with lemongrass creme fraiche

Another recipe from the wonderful cookvook Plenty by Yotam Ottolenghi. This book is a good influence on me, I am eating more vegs than ever before. And I certainly needed someone to introduce vegetables in a fun way to me.

The combination of sweet potato and fresh lemongrass and the sharpness from the ginger really works. A marriage of flavours.

Simple, but yet so good.

Ottolenghi’s sweet potato wedges with lemongrass creme fraiche

900 g sweet potatoes

salt

ground coriander

Sauce:

200g creme fraiche

1/2 lemongrass

50 g grated fresh ginger

juice and zest from 2 limes

salt

For serving:

finely sliced red chilli

chopped fresh coriander

Wash the sweet potatoes but do not peel them. Cut every potato in 8 wedges. Cover an oven tray with baking parchment and brush with oolive oil. Add the sweet potatoes and brush them too with olive oil. Sprinkle salt and ground coriander on top. Bake in a preheated oven on 210C for 25 minutes.

Chop the lemongrass very finely and mix with the other ingredients for the sauce. Let it mull while the sweet potatoes cook. When serving sprinkle chilli and coriander on the sweet potatoes. Serve with the sauce on the side.