Yum! The “fries” were sweet and a little spicy, soft but not mushy. I really liked dipping in homemade mayo over the ketchup, but over all I would say this was a successful experiment. Thanks for reading, enjoy!
Oven-Baked Spiced Sweet Potato Fries – adapted from The Iron You
- 3 medium sweet potatoes (about 4 to 5 oz each)
- 1 tablespoon arrowroot powder
- 2 tablespoons olive oil (or melted coconut oil)
- 1 teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- pinch of cayenne pepper
- ½ teaspoon fine grain sea salt
Preheat oven to 425°F (220°C) and place a rack in the middle.
Wash the sweet potatoes but don’t peel them, Cut each lengthwise in half. Cut again lengthwise into quarters, then once more into eighths and then once more in the same way, so you are left in the end with sixteen long wedges. Finally, cut each wedge in half crosswise.
Place the sliced sweet potatoes in a large Ziploc bag (or other freezer bag) and sprinkle with arrowroot powder. Close the bag and shake until the sweet potatoes are fully covered.
In a small bowl combine paprika, chili powder, garlic powder, cumin, cayenne pepper and salt.
Place the sweet potatoes onto a baking sheet that has been line with parchment paper and brushed lightly with some of the olive oil (or coconut oil). Spread sweet potatoes evenly leaving enough space between them for the air to circulate. Drizzle with the remaining olive oil (or coconut oil).
Sprinkle with some of the spice mixture.
Bake in the oven for 20 to 25 minutes, until golden brown. Turning the sweet potatoes once with the help of a spatula (be careful not to burn yourself though). For crispier fries turn on the broiler the last 3 to 4 minutes.
Paleo Ketchup – adapted from The Iron You
- 6 oz tomato paste
- 3 TBSP maple syrup
- 1/3 cup water
- 1/3 cup apple cider vinegar
- 3/4 teaspoon fine grain sea salt
- 1 garlic clove
- ½ small onion
In a medium saucepan over medium heat combine tomato paste, honey, water, apple cider vinegar, salt, garlic and onion. Whisk until very smooth and bring to a boil. Reduce heat to low and let gently simmer for 20 minutes, stirring every so often. The sauce will thicken and the flavors will bind.
Remove from the heat, cover with a lid and let cool at room temperature. (*I used my stick blender to puree the ketchup*)
Once cool, transfer to an airtight container and keep in the fridge.