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!
Ingredients
- 4 sweet potatoes cut lengthwise into eight strips each
- 2 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon chili powder
- 3 Tablespoons olive oil
- 1 ½ cups plain Greek yogurt
- 1 lemongrass stalk
- 1 lime zest and juice
- 1 Tablespoon freshly grated ginger
- ½ teaspoon salt
Instructions
- Preheat oven to 400°.
- 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° 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. Serve with the potato wedges.
Notes
Recipe prepared by my mom.