Go Back
Print
Notes
Smaller
Normal
Larger
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
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.