Sweet Potato Wedges with Goat Cheese Dip

Sweet Potato Wedges with Goat Cheese Dip Today my mother came over for our weekly lunch and since my last night was quite short, I didn’t really feel like thinking too much about what to cook for the two of us so I went to look for an idea for our lunch among my cookbooks. It didn’t take long to find something that appealed to me. If there is one book I totally love it’s Ottolenghi’s Plenty, the recipes there are just wonderful, fresh and delicious. I chose his “Sweet potato wedges with lemongrass crème fraiche” and adapted it according to what I had at home. This simple recipe turned out to be just delicious and I will surely make this again.

 

Sweet Potato Wedges with Goat Cheese Dip 

 

Sweet Potato Wedges with Goat Cheese Dip

Recipe for 4

Prep time: 10 min

Cook time: 20-25 min

 

Ingredients:

900 g sweet potatoes

1 ½ tsp. garlic powder

¾ tsp. fine salt

A handful chopped coriander leaves

1 red chilli finely chopped

 

Dip:

100g fresh goat cheese

4 tbsp. sour cream

3 tbsp. chives

The zest of 1 lemon

4 tbsp. lemon juice

salt

 

Recipe:

Heat oven at 200°C.

Cut the sweet potatoes in half lengthwise and then (always lengthwise) divide each half into four wedges.

Place the wedges in a bowl (or a Ziploc bag) pour the olive oil and toss to evenly coat. Sprinkle the garlic powder and salt on top and toss again. Place the wedges on a parchment lined baking tray and cook in the oven for 20-25 min.

Meanwhile prepare the dip by softening the goat cheese with a fork. Add the sour cream and blend. Finally add the rest of the ingredients.

Once the sweet potato wedges are done, remove them from the oven and place the on a serving plate. Top the wedges with the chopped coriander leaves and the red peppers and serve with the goat cheese dip.

2 thoughts on “Sweet Potato Wedges with Goat Cheese Dip

Comments are closed.