It was probably the first day that I arrived in Peru—before I even knew that I’d end up living there for a year—when I fell in love with two things: pisco sours and sweet potato chips. Well, actually, I fell in love with the whole country.
I left New York about this time of year. It was probably just as grey and chilly as it was earlier this week! Arrival in Peru, during their sunny warm days of summer was just the medicine I needed. I’m sure you know what I mean.
Anyway, shortly after arrival, we—my dear friend and hostess Cynthia and I—were whisked off to the Gran Hotel Bolivar in Lima, where I had my very first pisco sour, which was served with camote, sweet potato, chips. (I had never heard of either of those treats.) My love for both has only grown!
So, fast forward to today—or almost today! I am still a big fan of potato, in many forms. These baked sweet potato fries are perfect as a side dish, or as a stand-alone snack, with or without cocktails. The cumin seasoning adds a flavor toque—touch—that I especially enjoy! (And non-cumin fans can also enjoy them without it.)
Some may enjoy these with a salsita, but, well, for me, I enjoy my baked sweet potato fries straight up! Would love to hear how you like them. In the meantime, ¡Buen provecho! Enjoy!
This tasty and healthful snack is great on its own…though I enjoy them with a Pisco Sour or a Margarita…or even a glass of my favorite Sauvignon Blanc!
- 3 large sweet potatoes, cut into wedges
- 1 tablespoon olive oil
- 1/2 teaspoon toasted cumin seeds (or more, to taste)
- Dash cayenne pepper (optional!)
- Coarse salt to taste
- Parsley for garnish
- Pre-heat the oven to 400 degrees F.
- In a large bowl, toss together the potatoes, oil, and salt.
- Place potatoes on a single layer on a baking sheet and bake for about 30 minutes, or until done.
- Transfer to a serving plate.
- Sprinkle with the cumin seeds, some parsley, and serve!