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Sweet Potato with Lemongrass Creme Fraiche

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 45 min
  • $$$
Gatheredtable
adapted from Plenty by Yotam Ottolenghi

Ingredients

  • 2 pounds sweet potatoes
  • 1 red chili pepper, finely diced
  • 1/2 cup fresh cilantro, leaves picked
  • 1/2 lemongrass stalk
  • 2 limes, zested
  • 1 inch fresh ginger, peeled and grated
  • 4 tablespoon extra virgin olive oil
  • 1 1/2 teaspoons ground coriander
  • 1 1/4 teaspoons sea salt, divided
  • 3/4 cup creme fraiche

Directions

Prep: 1. Preheat oven to 400. 2. Wash potatoes, cut lengthways to make 8 long wedges. 3. Dice red chili. 4. Pick leaves of cilantro. 5. Finely chop lemongrass stalk or grate in spice grinder. 6. Zest limes. 7. Peel and grate ginger. Make: 1. Place potatoes in roasting pan, lined with parchment paper and brushed with olive oil. 2. Brush wedges with remaining oil and sprinkle with mixture of 1 1/2 teaspoons ground coriander and 3/4 teaspoon salt. 3. Roast for 25 min. or until potatoes are golden brown. 4. Remove from oven and allow to cool. 5. To make dressing: Combine lemongrass, creme fraiche, lime zest, ginger and 1/2 teaspoon salt and whisk together in bowl. 6. Put wedges on plate and serve with diced chili and cilantro leaves, with sauce on the side.

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