The husband had begged to pick up some sweet potatoes from the greenmarket last weekend–and luck he did. After a quick wash and a few slices, into the oven the potatoes went while I whipped up a simple dipping sauce out of dill and creme fraiche. These are hearty enough to hold up as an entree if served with a simple side and a bit of bread but are excellent as a starter or side dish as well.
Ingredients (serves 3)
- 3 large sweet potatoes
- 2-3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon piment d’espelette (or paprika)
- 4 oz creme fraiche
- 2 tablespoons of fresh dill
- 1 clove garlic, finely minced
- zest of 1 lime
Directions
Heat oven to 400 degrees Fahrenheit. Slice the sweet potatoes length-wise into 8 wedges each.
Place in a single layer on a baking sheet and brush with olive oil on all sides. Sprinkle half of the salt, pepper, and piment d’espelette on the potatoes, then flip and repeat on the other side. Roast until tender, about 25 minutes.
While the potatoes are cooking, place the creme fraiche, dill, garlic, and lime zest into a small bowl. Stir together. Dollop onto cooked potatoes to serve.
— Sarah Bode-Clark is a NYC transplant by way of Kansas. Her love of cooking began with lots of experimentation (often subjected onto her husband). After working in upscale NYC restaurants, Sarah developed a real knack and passion for cooking in her tiny kitchen.
