Red Rum Sweet Potato Fries

Winter 2007, JamaicanEats magazine



  • 3 large sweet potatoes
  • Cinnamon
  • Red rum (optional)
  • Oil (preferably corn
  • or coconut)




  1. Peel sweet potatoes, wash, and cut into quarters.
  2. Steam in a steaming basket (do not immerse in water)
  3. Remove when potatoes are just about cooked, but still firm.
  4. Leave to stand under perforated dish cover for about 5 minutes.
  5. Heat skillet until very hot. Add oil and allow to heat.
  6. Slice potato quarters into smaller wedges.
  7. Fry until golden brown on both sides.
  8. Place on serving platter and dust with cinnamon powder.


For added panache, squirt red rum over cinnamon-powdered wedges while they are still hot.
Garnish as desired.



-By Melrose Edwards

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