Sweet Potato Spears with Lemongrass Dip
Ingredients
- 3 sweet potatoes, 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 sea salt
- fresh cracked pepper to taste
- 1 Serrano or jalapeno pepper, thinly sliced
for the Lemongrass Dip:
- 1 stalk lemongrass
- 3/4 cup creme fraiche, Crema Mexicana, sour cream, or Greek yogurt
- zest and juice of 1 lime
- 1 inch piece of ginger, peeled
- 1/2 tsp 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
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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