- 3-4 Sweet Potatoes
- ½ stick Butter
- ¼ cup Beef Stock
- ¼ cup Flour
- 1 tbsp Thyme
- ¼ cup “The Hot” BK salsa
- 3 tbsp brown sugar
- Salt and Pepper
- 1 tbsp cinnamon
- Shredded coconut

1) Skin the sweet potato, and slice into fries of a rustic nature. Bring a pot of water to a boil, flavor the boil with salt., and throw sweet potato fry slices in for 10 minutes, Remove immediately from the hot water and place them on top of a bowl of ice with some cold water, cover and refrigerate for 20 minutes. Preheat oven to 450 degrees.

Spicy Gravy

2) Meanwhile, Add ½ stick of butter to a sauce pan on medium heat. After it has melted, add the beef stock, 1 tbsp of the brown sugar, and thyme. When it begins to simmer, slowly whisk in the flour in small amounts at a time, and the “roux” will thicken slightly. Slowly add “The Hot” BK salsa. Set the heat on low, and let it continue to simmer slightly.

3) Take out the sweet potato fries, pat them dry, season with Salt and place them on a oil-lubricated baking sheet, and bake for 15-20 minutes. Let them cool for only a minute, and toss with the remaining brown sugar, salt, pepper, and cinnamon.

4) Plate the fries how you will, pour the gravy so that it cascades amongst the fries, sprinkle with shredded coconut (toasted or raw), and serve immediately.

THE KITCHEN

When we started blending sauce from the kitchen of our Brooklyn loft in April of 2008, we knew we were onto something good. Buying produce from our predominantly Spanish speaking neighborhood veg stands, we learned firsthand the ins and outs of New York Salsa making… Brooklyn Style.

Now we’re up and running like real American dreamers and the kitchen is our way of saying GET INTO IT! Check out recipes from our collective and from some of the top chefs and restaurants around. Creativity is key, like a 70’s key party for chips. Or other things.

How do you cook with BK SALSA?

Send your recipe, along with a photo to be added to our site, to submissions@bksalsa.com.