3sweet potatoestry to find evenly shaped ones, not too twisted or crooked
olive oil for brushing
1tspyellow mustard seeds
fresh cracked pepper to taste
1Serrano or jalapeno pepperthinly sliced
for the Lemongrass Dip:
3/4cupcreme fraicheCrema Mexicana, sour cream, or Greek yogurt
zest and juice of 1 lime
1inchpiece of gingerpeeled
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.
---this is adapted from a recipe from Plenty, by Yotem Ottolenghi
https://theviewfromgreatisland.com/its-5-oclock-somewhere-friday-sweet-potato-spears-with-lemongrass-dip/ July 19, 2013