From Norman's New World Cuisine
Yield: 6 to 8 servings

Warning! Strong medicine enclosed! These home fries start off sweet and innocent and then, just when you think "What's he mean, 'that kick?'", a red door in your brain suddenly bangs open. "Why, hello! Hey, who are you?" you ask. "Doctor Bonnet," she replies and, in her chile-spiked heels, ushers you into her back office. Whoosh, off comes the mask, and now the smiling good doctor promptly introduces you to a brief but indelible moment in her shock and heat therapies .... -- Norman Van Aken

*N.B.: You can make this recipe with just sweet potatoes if boniato is unavailable. These fries can be kept warm for up to 30 minutes before serving.

• 1 pound sweet potatoes, scrubbed and quartered (skin on)
• 1 pound boniato, scrubbed and quartered (skin on)
• Large pinch of salt
• 1/4 cup olive oil
• 1/4 cup butter
• 6 cloves garlic, thinly sliced
• 1 Scotch bonnet chile, seeded and minced
• 1 red onion, sliced
• 6 scallions, white part only, sliced into rings
• 2 cups corn kernels (preferably fresh -- 3 or 4 ears)
• Salt and black pepper to taste

Place the sweet potatoes and boniato in a large saucepan and cover with water. Add the pinch of salt and bring to a high simmer. Cook for 7 or 8 minutes over medium-high heat; they should still be firm. Drain off the water and let cool.

Peel the cooked sweet potato and boniato and dice them into 1/2 inch by 3/4 inch cubes. Heat the oil and butter in a very large skillet until the butter melts. Add the garlic and chile, stir, and sauté over medium heat for 1 minute. Turn up the heat to high and add the onion, scallions, and corn kernels. Stir well to coat and season with salt and pepper. Sauté, stirring only occasionally, until the corn is nicely charred, about 5 minutes.

Gently stir in the parboiled sweet potato and boniato cubes, being careful not to crumble them. Reduce the heat to medium and cook for about 10 minutes, until the tubers are browned. Serve.