These extra Crispy Sweet Potato Fries dipped in tangy beet ketchup are the perfect addition to any dinner plate! A delicious vegan & gluten-free side dish.
1/2 cup + 1 tablespoon Pompeian Organic Apple Cider Vinegar
1/2 cup pitted dates*
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Instructions
Preheat oven to 375F. Individually wrap beets in foil; place on a baking sheet. Bake for 45-50 minutes.
Slice sweet potatoes into 1/4-inch fries. Place in a bowl of cold water; let sit for at least 30 minutes. When the potatoes are done soaking, drain and pat completely dry.
Remove beets from oven. When cool, remove the peel from the beets.
Heat oven to 400F.
Arrange sweet potatoes in a single layer on a baking sheet. Mist with olive oil spray, then toss.
In a small bowl, add starch, 1/2 teaspoon salt, paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper; mix. Sprinkle mixture onto sweet potatoes; toss until evenly coated.
Bake for 30-35 minutes, until crispy.
In a blender, add cooked beets, vinegar, dates, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon pepper, allspice, cloves, and ginger. Blend until smooth.
Serve sweet potato fries with beet ketchup!
Notes
*You can also add an additional 1-2 tablespoons of coconut sugar for additional sweetness.