Cinnamon and chile-dusted sweet potato fries


Here’s a little something to go alongside those juicy turkey burgers I made a couple days ago. And it’s a snap to make: Just scrub, chop, and toss. Soon your kitchen will be enveloped in a deliriously lustful hybrid aroma of bold chile peppers, sweet brown sugar, and warm cinnamon. I finish this off with a drizzle of foamy-hot parsley butter for a little extra decadence, but these would be just as good served with your best homemade ketchup or aioli.



Cinnamon and chile-dusted sweet potato fries

Makes enough for 2-3 people


2 medium-sized sweet potatoes/yams; scrubbed well but not peeled

Drizzle olive oil

1/2 teaspoon ground cinnamon

1/4 teaspoon paprika

1/4 teaspoon ají amarillo powder or 1/2 teaspoon chili powder

Pinch nutmeg

1/4 teaspoon cumin

1/2 teaspoon dried parsley flakes

2 teaspoons dark brown sugar

1/4 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons finely chopped curly parsley + more, chopped roughly for garnish

3 tablespoons unsalted butter

Pinch salt, to taste

Fleur de sel


Preheat the oven to 425 degrees and set an oven rack to it’s lowest position.

Slice the potatoes into imperfect wedges and slices and toss onto a large rimmed baking sheet. Drizzle generously with olive oil. Scatter over this the cinnamon, paprika, ají amarillo powder or chili powder, nutmeg, cumin, dried parsley, garlic powder, brown sugar, salt, and pepper. Toss and massage together with your nimble hands. Spread out onto an even flat layer and put in the oven to bake for 10 minutes, then flip them over with a spatula to brown on the other side and let cook for another 10 minutes.

Meanwhile, make the parsley butter. In a small sauce pot set over medium-low heat, melt the butter and then toss in the finely chopped parsley and salt. Let warm together for about 30 seconds. Take off the heat.

When the fries are ready, plate and drizzle warm butter over all of it. Sprinkle fleur de sel and parsley; serve and eat immediately.


xo, steph

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  • Maggie G.January 10, 2012 - 3:38 am

    These look delicious! Whenever I make sweet potato fries I always do a dipping sauce made from pureed chipotles in adobo and mayonnaise, but I will have to try the parsley butter next time!  It sounds great! ReplyCancel

  • sarahJanuary 10, 2012 - 1:16 pm

    um, these sound completely amazing, especially drizzled with parsley butter! i honestly can’t think of anything i want more right this moment…ReplyCancel

  • Island VittlesJanuary 11, 2012 - 10:24 am

    I love the new site design! The photos are front and centre, and the your hand-drawn header is very cool.

    Sweet potato fries rock in all forms, but I love the spicy sweet thing you’ve got going on here…TheresaReplyCancel

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