Ingredients

The following ingredients have 4 Servings
  • 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)
  • 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

Instruction

  • 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.