Sweet Potato Wedges with Lemongrass Yogurt Dip

This recipe makes a great appetizer for a party as well as a beautiful presentation on the plate and it is a nice change from sausage and cheese platters!


4 sweet potatoes, cut lengthwise into eight strips each
2 teaspoons ground coriander
1 teaspoon salt
1 teaspoon chili powder
3 Tablespoons olive oil
1 1/2 cups plain Greek yogurt
1 lemongrass stalk, finely minced
Zest and juice of on lime
1 Tablespoon freshly grated ginger
1/2 teaspoon salt

Mix together coriander, salt, and chili powder.  Place washed and cut sweet potatoes in a large bowl, then add the spices and olive oil, mixing well to combine.  Place potato wedges on a lined baking sheet and bake at 400 degrees for 20-25 minutes.  Let cool.  To prepare dip, place the softer inner portion of the lemongrass stalk in a food processor and pulse until finely minced.  Add yogurt, lime zest, lime juice, ginger, and salt and mix until well combined.

Recipe prepared by my mom