I love sweet potato fries, meaning I was bound to love the Sweet Potato Wedges with Lemongrass Creme Fraiche (pg. 26) that I made for dinner tonight. And I did! It was a simple and yummy take on a baked potato. The ingredients were few and the preparation was easy.
Wash, cut, and spice the sweet potatoes first. The spices suggested were salt and ground coriander. I bought coriander for an earlier recipe, but I bought whole seeds. This recipe called for ground…so, I ground it myself! This took awhile, but I have a feeling that ground coriander is available in an average spice aisle 😉
Then into the oven! While my sweet potatoes (which were not very orange sweet potatoes – I looked it up worried I accidentally bought yams, but learned that there are different types and some are lighter than others) were baking, I made the creme fraiche sauce. The lemongrass stalk is probably the ingredient I would have thought would be the hardest to find for this recipe, but I was excited to see that my local store had lemongrass stalks! I bought 1. It was tough to cut, but I chopped and chopped to get it as finely chopped as I could (I don’t own a spice grinder). I put the red chile on top of the sauce, rather than on the baked sweet potatoes when they came out.
And…all done! Even though I had really light orange sweet potatoes, they still tasted great! The sauce was awesome, especially with the crushed chiles. But the sweet potatoes were tasty on their own, too. I give this recipe 5 stars. What a yummy appetizer or finger food for a party!
Mine (L) and Chef’s (R, pg. 27)…as you can see, my sweet potatoes were more white than orange…