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.
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 oiled, seasoned potato wedges to a parchment-lined rimmed baking sheet. Roast for about 15 minutes, or until sweet potato is tender.
While the sweet potato roasts, prepare the sauce.
In a bowl, whisk together:
3/4 cup crème fraîche
1/2 lemongrass stalk, very finely chopped (or ground finely in spice grinder)
grated zest and juice of 2 limes
1 inch fresh ginger, peeled and grated
1/2 teaspoon sea salt
Transfer roasted sweet potato wedges to a serving platter. Drizzle the sauce over the wedges, then scatter on top:
1 fresh red chile, finely diced
1 cup cilantro leaves
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