Sweet Potato Wedges with Lemongrass Creme Fraiche

An Ottolenghi take on a baked potato with sour cream “ and I mean that in a very good way!

The tuber used is the sweet variety, cut into wedges and roasted with a sprinkling of dried coriander. It’s served with crème fraiche (I used Greek yogurt) flavoured with lemon grass, lime, ginger….ingredients I would never have thought to combine with dairy. With the hot red pepper and fresh coriander garnish, the dish has a decidedly Thai feel and is absolutely delicious!

I would make this dip again with the chile pepper and fresh coriander added to it and serve with crudites etc