Beet And Sweet Potato Fries Recipes

CRISPY SWEET POTATO FRIES WITH BEET KETCHUP

Steps:

• 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!

BEET AND SWEET POTATO FRIES

Steps:

• In a small bowl, combine the mayonnaise, peppercorns and 1/4 teaspoon ground pepper. Cover and refrigerate until serving., Peel and cut sweet potato in half widthwise; cut each half into 1/2-in. strips. Place in a small bowl. Add 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Spread onto a parchment-lined baking sheet., Peel and cut beets in half; cut into 1/2-in. strips. Transfer to the same bowl; add the remaining oil, salt and pepper. Toss to coat. Spread onto another parchment-lined baking sheet., Bake vegetables, uncovered, at 425° for 20-30 minutes or until tender, turning once. Serve with peppercorn mayonnaise.

SWEET POTATO AND BEET CHIPS WITH GARLIC ROSEMARY SALT

Steps:

• Special Equipment: V-slicer or mandoline, deep-fry thermometer
• Wash the vegetables and dry very well. Set aside.
• In a small bowl combine the garlic, rosemary and salt. Set aside.
• Warm the oil in a large pot over high heat to 350 degrees F.
• Meanwhile, trim 1-inch off the end of each sweet potato. Using the V-slicer or mandoline, slice the sweet potatoes into very thin slices, about 1/8-inch thick. Trim 1-inch off the root end of the beets. Using the V-slicer or mandoline slice the beets into very thin slices, about 1/8-inch thick.
• When the oil is hot add about a quarter of the sweet potato slices. Let fry until golden and the bubbling has almost completely subsided, about 2 to 3 minutes. Using a mesh sieve or slotted spoon remove the chips to a paper-towel-lined baking sheet. Sprinkle with some of the garlic, rosemary, and salt mixture. Continue with the remaining sweet potatoes.
• Transfer to a serving plate.
• Next, fry 1/4 of the beets. Let fry until curled at the edges and most of the bubbling has subsided, about 3 to 4 minutes. Transfer the beets to another paper-towel-lined baking sheet and sprinkle with salt mixture. Continue with the remaining beets. Let cool and transfer to a serving plate.