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American Artists Gallery House Inn

Taos, New Mexico

Specialty Recipe

Chili-Sweet Potato Fries with Roast Corn

Ingredients
2 ears cold roasted corn - strip corn kernels from ears
6 cups red sweet potatoes, sliced in 1/4-inch slices
4 green onions, chopped
1/2 cup melted butter
2 teaspoons chopped garlic
2 teaspoons red Chimayo or Hatch chili powder

Combine everything in a bowl. Toss together as you would a salad and put on cookie sheet. Put into a 350-degree oven and cook until it is soft and turning brown.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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