Sweet Potato with lemongrass creme fraiche

This recipe is from Yotam Ottolenghi's recipe book. I've been looking for this recipe book and last month I bought it from Aksara Kemang Bookstore :)

All you need:

3 medium sweet potatoes (900g)

4 tbsp olive oil
1 1/2 tsp ground coriander
3/4 tsp fine sea salt
15g coriander, leaves picked (this one it's up to you)



For the dipping sauce:

1/2 lemongrass stalk
200g creme fraiche
Grated zest and juices of 2 limes
50g fresh root ginger, peeled and grated
(if you don't like ginger, put less than 50g, as for me, i love ginger :p)
1/2 tsp fine sea salt

How to make:

Preheat the oven to 200C. Wash the sweet potatoes, up to you if you want to peel them or not. Cut each lenghtways into long wedges. Place them in a roasting tin, brushed light with some of the olive oil. Brush the wedges with the remaining oil and sprinkle witha  mixture of ground coriander and salt.

Roast about 25 minutes or until the sweet potato is tender and golden brown.

While you're waiting, make the sauce. Very finely chop the lemongrass. Whisk with all of the other ingredients for the dipping sauce.

And here it is....nyummy nyummy!!

Try it, it's easy! :)