Sweet Potato Strings With Beet Ketchup 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!

SWEET POTATO-BEET HASH

Steps:

• Preheat the oven to 400 degrees F. Toss the cut sweet potatoes and beets with olive oil and season with salt and pepper. Place on a parchment-lined baking sheet and bake until vegetables are golden, about 25 to 30 minutes, stirring every 10 minutes.
• Meanwhile, in a medium skillet over medium-low heat, add the bacon and render the fat until the bacon is crispy. Add the onions and season with salt, and continue to cook until the onions start to caramelize and turn golden, about 10 minutes. Add the roasted sweet potatoes and beets to the pan and stir to combine cooking another 5 minutes. Taste and adjust the seasoning, if necessary and serve immediately.

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.

POTATO-BEET HASH WITH EYEBALL EGGS

Steps:

• Put the potatoes in a medium saucepan and cover with cold water by about 1 inch. Season with salt and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are barely tender, 4 to 5 minutes. Drain well and let cool at least 5 minutes.
• Heat 1/4 cup olive oil in a large nonstick skillet over medium-high heat. Add the potatoes, season with salt and pepper and cook, stirring occasionally, until the potatoes are browned and crisp, 10 to 15 minutes. Remove to a large plate, leaving the excess oil behind.
• Add the chard stems, scallions and thyme to the skillet and cook, stirring, until crisp-tender, about 3 minutes; season with salt and pepper. Stir in the beets and garlic until combined, then gradually add the chard leaves, stirring to wilt before adding more. Add 2 tablespoons water and continue to cook until the greens are wilted and tender, about 5 minutes.
• Return the potatoes to the skillet. Cook, stirring, until heated through, 2 to 3 minutes. Season with salt and pepper.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a second large nonstick skillet over medium-high heat. Working in batches, crack the eggs into the hot skillet; season with salt and pepper. Cook until the whites are almost set, 3 to 5 minutes. Top each yolk with a slice of pimiento-stuffed olive, then cover the pan to finish fully cooking the white around the yolk, about 2 minutes.
• Top the hash with the eggs. Drizzle with hot sauce.

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.