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There truly are just a handful of foods I love as much as I love sweet potatoes. They’re up there with oats, green apples, chickpeas, and vanilla cake (don’t you notice a carb trend?😂). But seriously, nothing beats a soft, baked-to-perfection sweet potato.
Actually, you know what beats that? Sweet potato fries. Like, SO much better than normal fries in my humble opinion. Especially when they’re 1. baked, 2. crispy, 3. dipped into a magnificent sauce. I partnered with my friends at Pompeian to share this recipe for the crispiest (!!!) sweet potato fries in the land.
this RECIPE
I always say how spoiled we are down in the South because the crops we grow are magnificent. I know Washington has its apples and California has its avocados, but look – Louisiana has its citrus and sweet potatoes in the winter, and its strawberries, zucchini, squash, tomatoes, watermelon, and basically everything else in the summer. When I end up moving away, I know one of the things I will miss most is the produce.
I’m not just trying to brag and make you want to book a flight ASAP to Louisiana, but we really do have the best sweet potatoes in the country. They’re intensely orange, sweet as can be, and made by people who actually care about their crops.
That’s the best kind of food, isn’t it?
While I definitely don’t discriminate against any way to cook a sweet potato, I’m pretty biased towards fries. Who doesn’t love fries?! Especially with summer here (is it technically summer yet?), all I want is to get a grill and cook some veggie burgers with sweet potato fries. With a side of 34893 pounds of watermelon, please & thank you.
Sometimes I’m lazy and just chop the potatoes, throw them in the oven, and eat them no matter how not crispy they are. BUT BUT BUT I’ve got the secret to making them extra crispy if you want fries that are ready to impress. 🏆
What’s the secret, you ask? Well, it goes a little something like this:
- Soak the potatoes in cold water.
- Spray on a little Pompeian Organic Extra Virgin Olive Oil Spray.
- Coat with some starch & seasonings.
- Bake, flip, bake.
Then you happily dip your crispy as heck sweet potato fries in some magical ketchup with a color that reminds you of those weird colored Heinz ketchups back in the day. But ours is 1000x better, obviously.
I don’t know all the science behind it, but soaking the fries in water removes some of the starch in them, which makes them more crispy. I don’t ask questions; I just do as they say.
I like to use Pompeian Organic Extra Virgin Olive Oil Spray here because if you use too much oil, your fries won’t get crispy. The spray allows you to get just the right amount of oil on the fries. Plus, there’s no propellant ingredients in the spray!
We’re also using Pompeian’s Organic Apple Cider Vinegar to make the beet ketchup! I know it sounds weird, but ever since I had the sweet potato fries + beet ketchup at by CHLOE in Los Angeles, I’ve been dreaming about recreating the combo. This is a perfect recipe for Pompeian’s #TrendingintheKitchen campaign since it’s a healthier take on a classic comfort food!
I hope you guys make these sweet potato fries allllll summer long to go with all of your grilling goodies! What are you looking forward to grilling this year? For me, it’s veggie burgers, tofu, pineapple, and maybe even avocado!
Here’s to never-ending plates of crispy sweet potato fries. 💯
How to make:
Crispy Sweet Potato Fries with Beet Ketchup
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.
Prep Time:
10 mins
Cook Time:
1 hour 15 mins
Total Time:
1 hour 25 mins
Author:
Emilie
Yield:
4 1x
Rating: 5 from 2 reviews
Print the recipe
Ingredients
- 2 medium beets, scrubbed
- 2 medium sweet potatoes
- Pompeian Organic Extra Virgin Olive Oil Spray
- 1 tablespoon tapioca starch or cornstarch
- 1 teaspoon salt, divided
- 1/2 teaspoon paprika
- 1 teaspoon onion powder, divided
- 1 teaspoon garlic powder, divided
- 1/2 teaspoon black pepper, divided
- 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.
Thanks toPompeianfor sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for supporting this blog that I love oh-so-much!
May 5, 2017
Tagged with:
Appetizers Dinner Gluten Free Grain Free Lunch Nut Free potatoes Sides Soy Free
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23 comments
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23 comments
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Emily says: Ooh wow, thank you for that tip about making them extra crispy. I haven't tried that before. Thanks Em!
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Emilie says: It takes a little bit (okay a lot) more patience, but it's so worth it!
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Anouk says: Ooh, this is so perfect! Thank you for the post :) I'm gonna have a vegan burger part this friday (with lots of guys that are meat eaters) and I'm prepping all the food and it's gonna be all vegan, and they don't know ;), so I have to make everything perfect so that I can convince them ;) Looking forward to testing this! Greetings from Hamburg, Germanyxx Anouk
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Emilie says: Let me know how it went!! I'm sure everything was delicious.
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Nandi says: Was looking for an alternative ketchup recipe to give to my little girl (she is 5). Her grandmother got her onto tomato ketchup, and now she doesn't want to eat anything without it, but it is so unhealthy! I was looking for a healthy alternative to shop bought. I am for sure going to try the fries this way and the sauce - here's to hoping she likes it more!Thank you so much for at least giving me a chance with something healthier!!!I know my husband and I will love it!Thank you so much!
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Emilie says: A great way to sneak in some veggies for the little one. :) Let me know if you try it! If you need to start out making it sweeter for her to get used to it, feel free to add more dates or a little maple syrup/coconut sugar.
See AlsoCrispy Baked Sweet Potato FriesReply
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Haley Hansen says: That beet ketchup takes me back to Expo omg. I will deffffff be trying your recipe! Love love love it!
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Emilie says: I HAD to recreate that shizzzzz. ByChloe date soon??!??
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Jamie Bevia @ Lettuce Eat Veggies says: Love this idea! A great way to get beets into your system! =)
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Emilie says: Agreed! Plus nothing's better than crispy sweet potato fries. ;)
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Rachel says: Ooh thanks for the crispy tip! I need to try that out. I also strongly agree about fries being the best way to eat sweet potatoes!
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Emilie says: It makes them SO much more crispier! Fries > everything.
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montse says: This is one of those disappointing recipies. The fries don't become crispy at all. The spices burn even if you lower the heat and don't improve the taste of the sweet potatoe at all.The picture doesn't look like the result. I'm sorry.
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Emilie says: I'm sorry that this didn't work for you! Did you follow the recipe exactly?
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elynor says: amazing recipe - looked just like this and tasted even better than you could imagine!!!! My entire family loved it. I'll definitely be using this recipe regularly now!
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Emilie says: Yay I'm so happy you all loved them! Perfect for FRYday. :)
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Claudia says: I love the idea of beet ketchup 😍. thanks for sharing the recipe ... and sweet potatoes are always delicios 👍claudia
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Emilie says: Thank you, Claudia!
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phil says: what can i use instead of dates?
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Emilie says: A little maple syrup would sweeten but I cannot guarantee as the texture may be slightly different.
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Maggie says: Hi, Do you know how long the beet ketchup will keep in the fridge?
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Emilie says: About three weeks!
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Lenore says: My fiance is still talking about the beet ketchup we had at bychloe a couple of years ago! Thank you for this recipe; i’m Going to try to make the ketchup for him since we CAN’t go shopping but happen to have cooked beets at home.
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