Sweet Potato Wedges with Lemon Lime Crème FraîcheNo Comments Yet!
Today has just been one of those days. I woke up with ambitions of crossing off several to-dos and going on a 3 mile run around our beautiful lake with Ridley who wouldn’t try to pull on the leash at all, but you know what they say: If you want to make God laugh, tell Him your plans. Of course I think that’s mostly related to large scale items, but it also perfectly applies to my day. It’s just one of those times when my puppy acts more like a crazy toddler than the adorable beagle that shows up in my Instagram and tumblr (oh yea – I recently started a Tumblr for Ridley because I take more photos of him than most mothers do of their human babies, and I don’t know why I didn’t think to do this months ago.) There’s dog toys everywhere, including being dropped into my lap while I’m on the phone, and before I know it lunch time passes by with neither lunch nor any items on my list being completed. But as Alexander’s mom says (terrible horrible no good very bad day) some days are just like that. And then in the midst of my frustration, Ridley crawls over and lays his head on my lap, and I can’t imagine ever being anything but happy with this little bundle of joy. So let’s leave all negative thoughts behind and focus on positive things, like these sweet potato wedges with an incredibly tangy lemon lime crème fraîche.
These are adapted from Plenty, by Yotam Ottolenghi. I love this book so much, because Ottolenghi isn’t a vegetarian but he’s written a whole book full of vegetarian recipes. We’re also not vegetarians, but after making several recipes from this book, it’s incredible how much less I crave meat and how much more I find myself adding vegetarian recipes to our weekly menu. When I open the book to flip through, it’s like I can smell the fragrant herbs through the pages of the book, which isn’t hard to imagine considering how vivid his photos are.
Not to veer off the vegetarian path here, but these would go really well on the side of a nice juicy steak. Or with a turkey burger, for a healthier choice than beef burgers and french fries. Wow can you tell I’m hungry? This isn’t good. Better jump right into the recipe before things get out of hand. PS – no need to head to the store to pick up crème fraîche – check out the recipe for that below!
Thanks everyone for participating!
Sweet Potato Wedges
Adapted from Plenty by Yotam Ottolenghi
3 medium sweet potatoes
3 tbsp olive oil
1 1/2 tsp ground coriander
3/4 tsp sea salt
1) Preheat the oven to 400 degrees F. Wash the sweet potatoes, and cut them in half lengthwise. Cut those halves in half again, and repeat until you’re left with eight wedges from each potato.
2) Line a large pan with parchment paper and brush some of the oil across it. Place the wedges on the pan, brush them with the remaining oil, and sprinkle them with a mixture of the ground coriander and salt. Cook the potatoes for 25 minutes (or until they are tender.)
Lemon Lime Crème Fraîche
3 cilantro stems (leaves removed, very finely chopped)
Zest of one lemon
Zest and juice of two limes
1/2 tsp sea salt
1 inch fresh ginger (peeled and grated)
3/4 cup crème fraîche
Whisk all ingredients together in a small bowl and serve with sweet potato wedges.
About 2 cups of crème fraîche
2 cups heavy cream/heavy whipping cream (NOT ultra pasteurized if possible)
2 tablespoons whole buttermilk
1) Pour the heavy whipping cream into a jar. Add in the buttermilk and leave uncovered (if possible) by a window or warm place until the mixture becomes thick and heavy (probably one to two days)
2) Once the mixture is a thick sour cream consistency, cover and place in the refrigerator until you’re ready to use it.
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