2019 is almost here and I still have a few last recipes to share! Believe it or not, I whip up about 3-4 recipes a day without doing video tutorials. While I love a good recipe video, I decided to reduce the video content back in May to create more recipes and I don’t regret it one bit! Videos are imperative with very hands on concepts, but when it comes to effortless recipes such as these Chipotle Spiced Potatoes with Beet Ketchup..
It’s so easy, you don’t even need it!
When it comes to any dish, I love a good sauce. Homemade sauces are the best, but especially a homemade ketchup!! I find the flavors are stronger and just much more enjoyable when made fresh. Like all recipes, I have to put a modern spin on them and amp up the nutritional value, so I love a good beet ketchup!
What’s fab about this ketchup, is everything! It’s quick, easy, affordable, has minimal ingredients, perf for countless dishes, vibrant, flavorful, has a hint of spice, per for any season, can easily be made in bulk, pairs perf with countless dishes, but especially these Spiced Sweet Potatoes!
If you’re searching for the perf beet ketchup you’re going to love this recipe for effortless Beet Ketchup with Chipotle Spiced Sweet Potatoes!!
Three 2– to 2 1/2-inch-diameter beets, trimmed and peeled (you could also use canned beets)
1/2 cup natural ketchup
2 tablespoons plus 2 teaspoons balsamic vinegar
2 tablespoons extra-virgin olive oil
One 1/2-inch piece fresh ginger, peeled and minced
1/4 teaspoon kosher salt, plus more for seasoning
1/8 teaspoon freshly ground black pepper, plus more for seasoning
Pinch ground allspice, optional
1/4 tsp red pepper flakes
1 pound sweet potatoes, peeled
2 tablespoons olive oil
2 tablespoons cornstarch
1/2 teaspoon garlic powder
1tbsp onion powder
1 tbsp garlic powder
1 tbsp chili powder
1 tbsp cumin
1/2 squeeze lime juice
1 tbsp agave or coconut sugar (optional)
1/2 teaspoon freshly-cracked black pepper
fine sea salt, to taste
Beet Ketchup: For the ketchup: Preheat the oven to 450 degrees F. Wrap the beets in foil, enclosing completely. Roast the beets until very tender when pierced with fork or skewer, 1 1/4 to 1 1/2 hours. Let the beets stand until cool enough to handle. Cut the beets into 1-inch chunks and transfer to a food processor. Add the ketchup, vinegar, olive oil, ginger, salt and pepper. Process until the mixture is smooth, 2 to 3 minutes. Transfer the beet ketchup to a small bowl. Adjust the seasoning with more salt and pepper and a pinch of allspice, if desired. (Can be prepared 1 day ahead. Cover and refrigerate).
Fries: Slice your sweet potatoes into long, thin strips, about 1/4-inch wide. It’s important that the fries are uniformly sized for even cooking. Add the fries to a large bowl of cold water and soak for at least 30 minutes (or up to overnight).
Preheat the oven to 425°F. Line a large baking sheet (or two medium baking sheets*) with parchment paper, or mist with cooking spray. Set aside.
Drain the fries, rinse out and dry your bowl of water, then blot dry the fries with a clean towel.
Add the fries back to the clean bowl**. Then drizzle evenly with the olive oil, and toss until they are evenly coated.
In a separate small bowl, whisk together the cornstarch, and spices until combined. Sprinkle the mixture evenly over the bowl of fries, then toss until the fries are evenly coated and the cornstarch has soaked into the oil.
Spread the fries out in an even layer on the prepared baking sheet. Be sure that the fries aren’t overlapping, or else they will not cook evenly.
Combine the lime juice with the agave and drizzle over the top.
Bake for 15 minutes. Then remove pan from oven, and take the time to flip each fry with a spatula. Rearrange so that the fries are evenly spaced and not overlapping again. Then bake for 10-15 more minutes, or until the fries are crispy and have begun to brown a bit on the tips.
Transfer the baking sheet to a cooling rack and let the fries rest for 5 minutes. Sprinkle with additional salt and garnish with cilantro (optional), serve warm.