Spicy Sweet Potato Wedges with Lemongrass Mayo
Adapted from Plenty
by Yotam Ottolenghi
3 medium sweet potatoes (about 2 pounds)
4 tablespoons olive oil
1-1/2 teaspoon ground coriander
1 teaspoon salt
1 fresh red chile, finely diced
1/2 lemongrass stalk
1/2 cup mayo
grated zest and juice of 1 lime
1/2 inch fresh ginger, peeled and grated
salt and pepper, to taste
Preheat the oven to 400F. Wash the sweet potatoes but don't peel them. Cut each lengthways in half. Cut again lengthways into quarters and then once more in the same way so you are left with eight long wedges.
Place them on a roasting pan that has been lined with parchment paper and brushed lightly with some of the oil. (Note: I didn't use the parchment paper and my wedges stuck slightly. I worry that the parchment would impede the browning/caramelizing process so I would fore-go it next time as well. Toss the wedges with the remaining oil and sprinkle with a mixture of the ground coriander, finely diced red chile, and salt. Roast for about 25-30 minutes or until the sweet potato is tender and golden brown. Remove from the oven and allow to cool slightly.
To make the dipping sauce:
Very finely chop the lemongrass or grind finely in a spice grinder. (Note: I found a jar of sliced lemongrass in the Asian section of my supermarket.) Whisk with all of the other ingredients for the dipping sauce and set aside. When ready to serve, place the wedges on a large, flat serving dish. Serve with the sauce on the side.
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