FYI: Jamaican jerk spice and sweet potatoes are a match made in heaven. Hence the recipe for sweet potato jerk fries. I’ve been on a (baked) fry kick lately, and it’s high time I share some of the (baked) fry love around here. It actually started a few weeks ago when I accidentally bought a bag of jicama at the produce store, thinking they were potatoes. Even though it was a goof on my part, I got really excited and decided to make some jicama fries for the blog, which I did, but then decided not to post. Why? (1) This is the first time I’ve seen jicama available in my area, so I’m guessing it will be tough for everyone else to find as well. (2) They were weird. I mean, they were good and all, and they got nice and crispy on the outside, but the insides never really got soft, and I have a feeling it wouldn’t have mattered how long I cooked them. It was like eating apple sticks with French fry coating. Not bad, but weird. I’m always nervous about sharing recipes that are weird…even though plenty of people think tofu is weird, and I’m all about that. So, sweet potato fries. I think we’re all down with that idea. Jamaican jerk spice, maybe, but even if it’s new to you, you’ll probably find that most (or all) of the ingredients are what you’d find in a well-stocked spice cabinet. If you don’t have/don’t want to have a well-stocked spice cabinet, just go buy a blend. Either way, the mix of allspice, cinnamon, ginger, cayenne, and all that good stuff will be pretty magical when used to dress your spuds, and while the fries are cooking, your house will smell amazing.
