Sweet Potato Strings with Beet Ketchup

Sweet Potato Strings with Beet Ketchup
Sweet Potato Strings with Beet Ketchup might be just the side dish you are searching for. One portion of this dish contains approximately 4g of protein, 35g of fat, and a total of 500 calories. This dairy free, lacto ovo vegetarian, and vegan recipe serves 6. If you have olive oil, canolan oil, garnet yams, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 40 minutes. Sweet Potato Fries with Sriracha Ketchup, Ketchup with Rosemary Sweet Potato Fries, and Grilled Sweet Potato Fries with Sriracha Ketchup are very similar to this recipe.

Instructions

1
Watch how to make this recipe.
2
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.
Ingredients you will need
KetchupKetchup
BeetBeet
WrapWrap
Equipment you will use
SkewersSkewers
Aluminum FoilAluminum Foil
OvenOven
3
Let the beets stand until cool enough to handle.
Ingredients you will need
BeetBeet
4
Cut the beets into 1-inch chunks and transfer to a food processor.
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BeetBeet
Equipment you will use
Food ProcessorFood Processor
5
Add the ketchup, vinegar, olive oil, ginger, salt and pepper. Process until the mixture is smooth, 2 to 3 minutes.
Ingredients you will need
Salt And PepperSalt And Pepper
Olive OilOlive Oil
KetchupKetchup
VinegarVinegar
GingerGinger
6
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).
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Salt And PepperSalt And Pepper
SeasoningSeasoning
AllspiceAllspice
KetchupKetchup
BeetBeet
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BowlBowl
7
For the sweet potato strings: Using a mandoline or a V-slicer, cut the potatoes into matchstick-size strips 1/8- to 1/4-inch thick and preferably no longer than 4 to 5 inches (if the potatoes begin to discolor, place in a bowl of iced water until ready to use). Pat the potato strips completely dry.
Ingredients you will need
Sweet PotatoSweet Potato
PotatoPotato
WaterWater
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MandolineMandoline
BowlBowl
8
Place the flour in a large bowl. In batches, add the potato strips to the flour and toss to coat lightly.
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PotatoPotato
All Purpose FlourAll Purpose Flour
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BowlBowl
9
Pour the canola oil into a large wide saucepan. Attach a deep-fry thermometer to the side of the saucepan.
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Canola OilCanola Oil
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Kitchen ThermometerKitchen Thermometer
Sauce PanSauce Pan
10
Heat the oil between 330 to 350 degrees F. Shake off any excess flour from the potatoes. Working in batches, add the potatoes to the oil and fry until just tender and light golden, maintaining the oil temperature between 320 to 340 degrees F, 1 1/2 to 2 minutes. Using a slotted spoon or skimmer, remove the potato strings and drain on paper towels.
Ingredients you will need
PotatoPotato
All Purpose FlourAll Purpose Flour
ShakeShake
Cooking OilCooking Oil
Equipment you will use
Slotted SpoonSlotted Spoon
Paper TowelsPaper Towels
SkimmerSkimmer
11
Sprinkle the potatoes lightly with salt and mound on a platter.
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PotatoPotato
SaltSalt
12
Serve with the beet ketchup.
Ingredients you will need
KetchupKetchup
BeetBeet
DifficultyExpert
Ready In2 hrs, 40 m.
Servings6
Health Score10
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