Spice Up Sweet Potatoes with This Firehouse Recipe
This simple recipe is firefighter-approved
One night at the Harrison Fire Department in New York, career firefighter A.J. Fusco needed to whip up a quick side for dinner, and he wanted it to be healthier than the usual French fry. So he switched in some sweet potatoes, added a dash of chili powder, coated everything in maple syrup, and—voila—a firehouse favorite was born.
“You’re grilling—not frying—and you get the creaminess from the sweet potato working with the heat and sweetness,” says Fusco. “The guys went crazy for it.”
On the blog, Fusco posts healthy recipes of his own, as well as those from firefighters around the nation and the world. Roughly 75 to 90 percent of firefighters are overweight or obese and almost half of on-duty fatalities are due to cardiac-related issues, according to a study from Skidmore College. Fusco himself was overweight until a non-fire service friend passed away.
“[My friend] wasn’t living the healthiest lifestyle and when you see that happen, you put everything into perspective and say it could have been me,” says Fusco. “Our job is stressful to begin with and you have to be in the best shape you can.”
After his friend passed away, Fusco made some changes. He joined a Crossfit-style gym and started eating better, which led to sharing healthier content on the blog. When Fusco partnered with 555Fitness—a non-profit that posts free daily workouts for firefighters—about seven months ago, the blog exploded.
“Fork and Hose Co. is about inspiring people,” says Fusco. “If it gets you to the grocery and helps you cook a delicious meal that happens to be healthy—that’s what we’re going for.”
Every recipe on the blog has been cooked in the firehouse and has been firefighter approved, says Fusco. These spicy-sweet potato wedges have become a regular at the Harrison Fire Department. Try them once, and they could make the rounds at your place too.
Fork and Hose Co. Fries
Recipe by A.J. Fusco
Recipe by A.J. Fusco
What you’ll need:
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
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
How to make it:
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.
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.
No comments:
Post a Comment