Guys don't like to eat sweet potato fries, until they actually try one. It somehow seems like the girlier and healthier option on the menu, and fries are so great that noone wants to take a chance on the sweet potato. It's true that they are better for you but they are also sweeter (hence the name), and have more flavor than regular potatoes. That sweetness sort of caramelizes when you bake them. I also think they work better with creamier dips than plain ole ketchup. I promise that if you put these on the menu on Super Bowl Sunday, they will dissapear faster than anything else out there!
Sweet Potato Wedges with Creamy Lemongrass & Ginger Dip (Adapted from Plenty by Yotam Ottolenghi)
Ingredients:
2 sweet potatoes
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Old Bay seasoning
Dipping Sauce:
1/2 cup yogurt
1 tablespoon creme fraiche
1/3 lemongrass stalk
1 inch ginger, grated
1 lemon, juiced
1/2 teaspoon salt
1 garlic clove, finely minced
For serving:
1 lemon, zested
1 tablespoon chopped parsley
1/2 teaspoon salt
Directions:
Preheat the oven to 400F. Scrub the sweet potatoes, but keep the peels on. Cut the sweet potato in half, and then keep cutting in half until you have thin wedges (you should have 8-12 wedges).
Line two baking sheets with parchment paper. Divide the sweet potatoes and place on the pans (make sure they are not too crowded). Drizzle olive oil, and sprinkle the old bay and salt. Mix with your hands until they are fully coated. Bake in the preheated oven for 20-25 minutes until they are crispy on top.
While the sweet potatoes are baking, first prepare the topping. Combine the zest, parsley, and salt in a small bowl and set aside. Prepare the dipping sauce: chop the lemongrass very finely. Combine with the rest of the ingredients in a bowl.
When the sweet potatoes are done, remove them from the oven and immediately sprinkle with the topping. Serve with the dip.
No comments:
Post a Comment