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hi there! i'm celina.

i enjoy sharing yummy, gluten free, plant based creations.  

Sweet Potato Fries with Beet Ketchup

Sweet Potato Fries with Beet Ketchup

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Hi everyone! I had some extra roasted beets in my kitchen this week and decided to experiment. The result is this gorgeous dip, that is 100% tomato freee! I do love tomatoes, but I've been trying to limit my intake as they haven't been sitting to well with me recently. Pairing this 'ketchup' with sweet potato fries was a no brainer for me (as I'm a SP fiend), but it would taste delicious with regular potatoes too. Hope you think this recipe is sweet like I do! <3

INGREDIENTS
Sweet potato fries:
• 1 extra large (or two smaller), rinsed and chopped into thick wedges
•  ½ teaspoon smoked paprika
• ¼ teaspoon chili powder
• ¼ teaspoon garlic powder
• 3-4 tablespoons veggie broth
• sea salt and black pepper to taste
•  ½ tablespoon extra virgin olive oil
• 2 tablespoons cilantro leaves (optional, for garnish)

Beet ketchup:
• 2 small roasted beets (or one medium/large) 
• ½ cup roasted sweet potato (can use extra from the fries above!)
• ½ red, white, or yellow onion, diced
• ½ tablespoon extra virgin olive oil
• 3 tablespoons veggie broth
• 2 tablespoons apple cider vinegar
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¼ teaspoon ground coriander
• ¼ teaspoon ground cumin
• few pinches chili powder
• sea salt & black pepper to taste

DIRECTIONS
1. Preheat the oven to 400 degrees F and line a baking tray with parchment paper. Set aside.

2. In a large bowl, add sweet potato wedges, spices, and veggie broth. Toss until the wedges are nicely coated. Transfer wedges onto baking sheet with parchment paper. At the same time, wash and wrap beets in aluminum foil*, then place on the corner of the same baking tray. If there is no room, place them on a separate tray on the bottom.  *If you have pre-cooked beets, you can skip this step.

3. Bake sweet potato for 45-55 minutes. At the 25 minute mark, use a pair of tongs to flip over sweet potatoes. I also add about tablespoon extra veggie broth at this point. Check the 'doneness of the sweet potato fries at around 40 minutes - depending on how thick you cut the wedges, you may need to let it stay in for about 10 mins longer. I would take out the beets at the 40 minute mark though. 

3. Once all the veggies are done roasting, make the beet ketchup! First, heat ½ tablespoon olive oil on medium heat in a non-stick pan. Add diced onion, adding a few tablespoons veggie broth to help it cook down. After 5-7 minutes, your onion should be caramelized and ready to go. 

4. After the roasted beets have cooled, peel off the skin and add to a high speed blender with ½ cup of extra roasted sweet potatoes, cooked onion, and remaining ketchup ingredients. Blend on high until smooth. If you want a thinner dip, add a few tablespoons of warm water at this point. 

5. Now that the 'ketchup' is ready, you can crisp up the sweet potato fries by heating ½ teaspoon olive oil on a non-stick pan over medium heat. Add sweet potatoes once oil is hot, and toss with tongs for a couple minutes. Or, simply skip this step!

6. Garnish fries with fresh cilantro, extra salt & pepper, and enjoy with beet ketchup!!

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