Sweet Potato Wedges with Roasted Garlic Dip
Serves 4
Healthy snacks or healthy party appetizers can be hard to find. With a little thought and imagination, you can use fresh ingredients to keep things healthy. You’re always going to find garlic at the local store, along with potatoes and fresh herbs. So, you can make this simple and delicious recipe any time.
Crème fraiche is France’s favorite form of cream to cook with and use in the kitchen, especially with smoked salmon or trout. Its tangy, hazelnut flavor works well with seafood and poultry. With more body and complex flavors than fresh sweet cream, creme fraiche is a thick, rich, custard of a cream that works well with sweet or savory delights.
Ingredients:
3 garlic bulbs
2 tablespoons olive oil
4 sprigs thyme
1 sprig rosemary
2 large sweet potatoes, washed and cut into wedges or large matchsticks
½ cup crème fraîche
How to make:
Preheat oven to 385◦F. Peel and discard the papery outer layers from each of the whole garlic bulbs, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut a quarter inch from the top of the cloves, exposing the individual cloves of garlic. Place a sheet of foil on a roasting tray, and then place the garlic bulbs in the center of the foil.
Drizzle 1 tablespoon of olive oil over each exposed head. Use your fingers to rub the olive oil over all the cut, exposed garlic cloves. Sprinkle over the rosemary and thyme. Wrap the foil around the garlic to form a parcel. Pop the tray into the oven and roast the garlic for 45 minutes to 1 hour in the oven. After 15 minutes, add the sweet potato to the tray. Drizzle with the other 1 tablespoon of olive oil and season.
Roast the sweet potato for 30 mins or until cooked through. Allow the garlic to cool slightly. Squeeze the roasted cloves into a small bowl. Mash with a fork and stir in the crème fraiche. Season to taste. Serve with the sweet potatoes while the garlic is still warm.
If you feel really adventurous try making your own crème fraiche.
Crème Fraiche
Ingredients:
1 to 2 tablespoons cultured buttermilk
2 cups heavy cream (pasteurized, not ultra-pasteurized or sterilized, with no additives and very fresh)
How to make:
Combine the buttermilk and cream in a saucepan and heat only to tepid (not more than 85 degrees on an instant reading thermometer). Pour into a clean glass jar. Partially cover and let stand at room temperature (between 65 and 75 degrees) for 8 to 24 hours or until thickened. Stir and refrigerate at least 24 hours before using. The cream will keep about 2 weeks in the refrigerator.