Cinnamon Sweet Potato Fries

I get frustrated with people’s attitudes to a lot of side dishes. They treat them with the same flippant shun that they are so named with – ‘side dish’. It conjures images of underwear-strewn motel rooms and a half naked woman lying across a bed and screaming at her lover for not leaving his wife. The side dish should always be kept sweet. They hold all the secrets.

For this very reason, I had the ridiculous idea to make a very sweet side dish even more ridiculously sweeter. It is a ‘side dish’ that boasts flavours that thrive more so in the Winter however the crunch of the potato skin allows this dish to translate to even the hottest of barbeques.

This is hardly a recipe. It is more of… an assembly. A quick chop, a quick drizzle, a quick scatter and a blitz in a hot oven secures your occasion a warm, sweet side piece that will compete with any main-plate meat. For this reason, I recommend serving this with plain cooked meat i.e. a steak or pork.


  1. Preheat the oven to 200C
  2. Cut a sweet potato into fries, leaving the skin on for extra crunch
  3. Fry shapes can be obtained by cutting both ends of the sweet potato off, halving it horizontally, flip the potato so that it is flesh side up and slice horizontally once more. Flip it again so that it is skin side up and slice down into fries.
  4. On the hob, fill a large pan of water and drop the sweet potato fries into the cold water
  5. Bring the water to the boil and once fully boiling, allow the fries to boil in the water for a full 2 minutes
  6. Drain the water and pat the fries with kitchen paper
  7. Line a baking tray with baking parchment and scatter the fries onto the parchment
  8. Drizzle a small amount of garlic oil over the fries followed by a tablespoon of cinnamon and a tablespoon of paprika
  9. Use your hands to throw the fries around the tray so that they are evenly coated in the burnt orange dusting
  10. Slip into the hot oven for 35-40 minutes until crisp on the exterior and fluffy on the inside.

The outer rim of the sweet potato fry will hold the crunchy crisp bite that you look for in a fry with the scorched heat of the paprika, while the fluffy insides will coagulate with the peppery sweetness of the cinnamon to guarantee pleasure from both ends of the fry.

Like I said, the side piece often has the capability of holding the most power. When shunned to the side and treated like a mere side piece, they cannot shine within their full capacity. However if you treat a side piece with the sweet respect they so deserve, they have the liberty to please you like no other.



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