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
Recipe for 4
Prep time: 10 min
Cook time: 20-25 min
900 g sweet potatoes
1 ½ tsp. garlic powder
¾ tsp. fine salt
A handful chopped coriander leaves
1 red chilli finely chopped
100g fresh goat cheese
4 tbsp. sour cream
3 tbsp. chives
The zest of 1 lemon
4 tbsp. lemon juice
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.