Ingredients

Sweet Potato Wedges

• 3-4 large sweet potatoes, rinsed

Thai Marinade

• 6 tbsp coriander, finely chopped
• 1 lemon grass stem, finely chopped
• 1 tsp ground ginger
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 large red chili, finely chopped
• 1 tsp honey
• juice of 1/4 lime
• 1 tsp fish sauce
• 1 tsp sesame oil
• 6 tbsp peanut oil

Method

1. Potato Wedges: Slice the sweet potatoes with their skin on, into wedges 7cm long and 3-4cm thick. Place the wedges in boiling water and cook for 5-6 minutes (the potato should be just tender but still firm). Drain the potatoes and refresh in plenty of cold water. Dry the potatoes thoroughly.
2. Marinade: Mix all the marinade ingredients in a bowl. Coat the potatoes in the marinade *Potatoes can be prepared up to the stage up to a day ahead. (refrigerate until ready to cook).
3. To Cook:To Cook: Place the potatoes on a barbecue rack over a moderate-high heat and cook them for 4-5 minutes on each side so that they are heated through and tender. Alternatively cook them in a very hot grill pan. Serve at once.
4. To Serve: Serve the sweet potatoes with sour cream or creme fraiche.