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Roasted Sweet Potatoes with Lemongrass Lime Crème Fraîche

This post is for my friend Oindrila who declared, "These sweet potatoes are to die for!"

Lemongrass, lime and ginger enhance sweet potatoes with Southeast Asian notes in another winning recipe from Yotam Ottolenghi's Plenty, this one by longtime collaborator and recipe-tester, Claudia Boulstridge.

Rather than dipping large roasted sweet potato wedges into a sauce, I adapted the recipe to make it easier to serve at a large Canadian Thanksgiving dinner. I cut smaller wedges, plated them after roasting, and then drizzled sauce and scattered cilantro and diced chile on top.


Roasted Sweet Potatoes with Lemongrass Lime Crème Fraîche
Adapted from Plenty by Yotam Ottolenghi
Serves 4-6 as a side

Preheat oven to 425°F.

Wash, but don't peel:
2 lbs sweet potatoes (about 3 medium or 6-8 small)

Cut each potato lengthwise into long wedges about 1" thick. Place in a large bowl and combine with:
4 tablespoons olive oil
1 1/2 teaspoon ground coriander
3/4 teaspoon sea salt

Transfer o…

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