Sweet Potato Wedges with Lemongrass Yogurt Dip

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!
Print Recipe
Course: Appetizer
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 400°.      
  2. Mix together coriander, salt, and chili powder.
  3. Place washed and cut sweet potatoes in a large bowl, then add the spices and olive oil, mixing well to combine.
  4. Place potato wedges on a lined baking sheet and bake at 400° for 20-25 minutes.  Let cool.
  5. To prepare dip, place the softer inner portion of the lemongrass stalk in a food processor and pulse until finely minced.
  6. 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.