new world fish & chips | @kumquatblog recipe
by posting this recipe i am entering a recipe contest sponsored by the california sweetpotato council and am eligible to win prizes associated with the contest. i was not compensated for my time.
i recently began reading the story of the pilgrims to my son at bedtime.
remember the mayflower. the 102 passengers, anxious and brave. the mayflower compact signed, promising to take care of one another. plymouth rock and the beginning of a new world.
i love the excitement i see on his face as he learns. it is such an honor to teach, and a thrill to experience through him again how adventurous those stories are. as a parent we get to present new lessons all of the time… whether it’s a history lesson, how to catch a football, how to share with your sister, or learning to love new foods.
today, the recipe redux has given us the chance to share with you a new vegetable that is super easy to love… the california sweetpotato. these sweetpotatoes are grown in soft sand and are hand sorted during harvest to minimize scarring and scratching. this results in a large, lovely, hearty sweetpotato. they’re packed full of vitamin a & c, and chromium.
let there be no mistake… this isn’t a typical sweet potato and most certainly isn’t a yam. the california sweetpotato council is calling this one “sweetpotato”, so its distinctive veggie has its own name.

because my family loves traditional fish & chips, i wanted to use this sweetpotato to create a healthier, gluten-free and nutrient-rich version… new world fish & chips. i think the pilgrims would happily enjoy… we did.

new world fish & chips | @kumquatblog recipe
new world fish & chips | @kumquatblog recipe
New World Fish & Chips
Serves: 4 servings
  • 3 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons black pepper
  • 2 teaspoons salt
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ¼ teaspoon cayenne powder
  • 1 California sweetpotato, unpeeled and cut into ½-inch x 5-inch sticks
  • 2 tablespoons olive oil, divided
  • 1½ pounds salmon fillets
  1. Preheat oven to 425°.
  2. Combine first 7 ingredients in a small bowl.
  3. Toss sweetpotato sticks in 1 tablespoon olive oil. Sprinkle with half of the spice mixture; toss well. Spread in a single layer onto a baking sheet. Bake at 425° for 15 minutes. Turn sweetpotatoes and bake an additional 15 minutes. Sprinkle with extra salt if desired.
  4. Meanwhile, cut salmon width-wise into 2 inch "fingers". Toss with remaining olive oil and remaining spices. Place on a baking sheet. After sweetpotatoes are done, bake salmon at 425° for 10 minutes or until easily flaked.

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