Sweet potato wedges with lemon crème fraîche

Name: Sweet potato wedges with lemon crème fraîche
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg Sweet potatoes; 1 TEASPOON Coriander seed; 2 TEASPOONS Cumin; 1 TEASPOON black peppercorns; 2 TEASPOONS Sea salt; 1 TEASPOON Turmeric; 2 TABLESPOONS Olive oil; 1 Organic Lemon; 400 g Fresh cream; 1-2 TABLESPOONS Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg Sweet potatoes
1 TEASPOON Coriander seed
2 TEASPOONS Cumin
1 TEASPOON black peppercorns
2 TEASPOONS Sea salt
1 TEASPOON Turmeric
2 TABLESPOONS Olive oil
1 Organic Lemon
400 g Fresh cream
1-2 TABLESPOONS Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel the sweet potatoes, cut into halves lengthwise and cut into slices. Finely grind coriander, cumin and pepper in a mortar. Mix with sea salt, turmeric and olive oil. Mix the potato wedges with the spice oil and spread on the fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 40 minutes. Turn once after half the baking time
2
Meanwhile, wash the lemon hot, grate dry and finely grate the peel. Halve the lemon, squeeze one half. Mix crème fraîche, 2 tablespoons lemon juice and zest, except for a little bit for garnishing. Season to taste with sugar, salt and pepper
3
Arrange potato wedges on plates. Garnish dip with remaining lemon peel and serve