Cookit! Cuban sweet potato fries
Learn to make this flavorful dish
Photo by CARRIE WISE // Buy this photo
1200 5th Avenue South, Naples, FL
Corey Heath, executive chef of the Riverwalk at Tin City and the Dock at Crayton Cove in Naples, thrives on being creative in the kitchen. Heath started his career as an apprentice at Sonoma Mission Inn & Spa in California when he was 16 and went on to Fess Parker’s Red Lion Inn & Resort. He opened restaurants for Michel Richard in Santa Barbara, Calif., Philadelphia and Washington, D.C. and before coming to the Dock and Riverwalk he opened the Aqua Grill at the Waterside Shops in Naples.
Heath offered a Cuban-inspired savory recipe for baked sweet potato fries served with a chimichurri dipping sauce. The restaurant serves them fried, but Heath made a healthier version for Cook It!
Cuban sweet potato fries with chimichurri dipping sauce
Ingredients for potatoes
2 large sweet potatoes, peeled
1/4 cup olive oil
Mojo salt ingredients
1/2 teaspoon ground cumin
1 tablespoon dried orange peel
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
Dipping sauce ingredients
1 bunch parsley, picked and chopped fine
6 cloves garlic, chopped
1 tablespoon olive oil
2 tablespoons lemon juice
1 teaspoon chili flakes
8 ounces mayonnaise
■ Preheat oven at 450 degrees.
■ Square off the sweet potatoes and cut into the shape of french fries.
■ Blanch potatoes in pot of boiling water for four minutes.
■ Remove potatoes from the pot and place in ice water for five minutes.
■ Drain on paper towels.
■ Toss potatoes in a bowl with 1/4 cup of olive oil and place on a baking sheet lined with parchment paper. Save the olive oil to use after potatoes are baked.
■ Bake for 15 minutes.
Mojo salt preparation
■ Combine mojo salt ingredients in a small bowl, mix well and set aside.
■ In a medium-size bowl combine parsley, garlic, olive oil, lemon juice and chili flakes and mix well.
■ Whisk the mayonnaise into the mixture.
■ When the potatoes are baked toss in a bowl with the saved olive oil and season with mojo salt.
■ Place potatoes on a platter and serve with the chimichurri dipping sauce.