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
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.