Sweet Potato Spears with Lemongrass Dip
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4
8 reviews
Good
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Cuisine
Vegetarian, gluten-free
Sweet Potato Spears with Lemongrass Dip
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 3 sweet potato try to find evenly shaped ones, not too twisted or crooked
- olive oil for brushing
- 1 tsp ground coriander
- 1 tsp coriander seeds
- 1 tsp yellow mustard seeds
- 3/4 tsp salt sea salt
- black pepper fresh cracked, to taste
- 1 Serrano pepper thinly sliced, or jalapeño pepper
for the Lemongrass Dip:
- 1 lemongrass 1 stalk
- 3/4 cup crème fraîche Crema Mexicana, sour cream, or Greek yogurt
- lime zest and juice of 1
- 1 inch ginger peeled, piece
- 1/2 tsp salt sea salt
Instructions
- Set the oven to 400F
- Wash the potatoes, but leave the skin on. Cut each one in half lengthwise, and then into half again, lengthwise. Cut the four wedges in half again, leaving you with 8 long wedges.
- Lay them out on a baking sheet lined with parchment paper. Brush the wedges with olive oil, and then sprinkle with the coriander, coriander seeds, mustard seeds, salt and pepper.
- Roast for about 25 to 30 minutes, until you can easily pierce the potato with a sharp knife.
- Scatter the hot pepper rings around the spears and serve with the sauce alongside.
- To make the sauce: Peel the outer layers from the stalk of lemongrass. Trim off the root end, and the green ends, so you are left with a short pale yellow piece of the stalk. Rough chop it and then put in the bowl of a small food processor. Put the ginger in with it and run the machine until both are as finely ground as you can get them.
- Stir in the lime juice and zest, creme fraiche, and salt. Taste and adjust the seasonings if you need to.
Notes
- ---this is adapted from a recipe from Plenty, by Yotem Ottolenghi
Genuine Reviews
User Reviews
Overall Rating
4
8 reviews
Good
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