1st Responder News is a nationwide source for all things fire and EMS, with both print and digital formats. When they asked if I would be interested in contributing monthly with recipes and stories from the firehouse kitchen, I knew it would be a great opportunity. Now I get to share more firehouse friendly dishes as well as tips I have learned since graduating culinary school and working in a professional kitchen!
4 small sweet potatoes (or 2 large ones), cut into ½” wedges
1 Tbsp olive oil
1 tsp chile powder
1 tsp salt
1 Tbsp maple syrup
1 Tbsp cilantro
1. Pre-heat your grill to medium heat. In a large bowl, toss the potato wedge with the olive oil, chile powder, and salt.
2. Grill the potato wedges over direct heat until crispy on the outside and tender enough that a fork slides easily into the center, 6 to 8 minutes, flipping halfway through. Transfer the fries back to the large bowl, drizzle with the syrup, and toss to coat. Top with cilantro and serve. Makes 4 servings.