So I gotta be honest, I finally came clean to my husband and the ‘regular’ potatoes I used in my Sweet Potato Quinoa Burgers.  At first he didn’t believe me that sweet potatoes could be white but a quick google search ended that belief rather quickly.  Now that he’s come to the realization that he likes sweet potatoes I decided to make it up to him and show him all the delicious ways you can enjoy this delectable potato.  With the Super Bowl coming up I thought it would be perfect to give these beer infused fries a try.  Of course, what are fries without ketchup?!  But this is not just any ketchup - oh no.  I literally wanted to drink this ketchup up it was so tasty.  I will never use another ketchup again.  This might just be our best tasting Super Bowl party ever!

~Sarah

Ingredients:

For the Sweet Potato Beer Fries:

  • 3 pounds sweet potatoes
  • 1 bottle of organic beer of your choice (if you follow a gluten free diet make sure to use a gluten free beer)
  • 3 tbsp olive oil
  • 2-3 cloves garlic, minced
  • 1/2 tsp oregano
  • 1 tsp course sea salt
  • fresh black pepper to taste

For the Roasted Tomato Ketchup:

  • 10 medium sized tomatoes
  • 2 tbsp extra virgin olive oil, divided
  • 1/2 a large onion, finely diced
  • 1 clove garlic, finely minced
  • 3 tbsp apple cider vinegar
  • 2 1/2 tbsp raw coconut crystsls
  • 1/8 tsp cinnamon
  • 1/8 tsp allspice
  • 2 tbsp coconut nectar
  • sea salt and freshly ground pepper to taste

Preparation:

For the Sweet Potato Beer Fries:

  1. Preheat oven to 425 degrees.
  2. Scrub the potatoes and cut into 1/4 inch thick pieces (leave the skins on).

    I used an organic lager for this recipe

  3. Place the potatoes in a large bowl, add the bottle of beer and soak the potatoes for 15-30 minutes.

    Toss with olive oil, garlic, oregano and salt and pepper until well coated

  4. Drain the beer and toss with olive oil, garlic, oregano, salt and pepper until well coated.
  5. Line a large baking sheet with parchment and spread the fries in a single layer.

    The cooking time will depend on how done you like your fries

  6. Place in the oven and bake for 45 minutes to 1 hour, tossing 3-4 times. The length of time will depend on how done you like them and how thick they are cut.
  7. Remove the fries and serve immediately.

For the Roasted Tomato Ketchup:

  1. Preheat oven to 350 degrees.

    Place the tomatoes on a baking sheet and drizzle with olive oil and a sprinkle of salt

  2. Wash and cut tomatoes in half. Place each half on a parchment lined baking sheet. Lightly drizzle with 1 tbsp oil and a pinch of sea salt.

    Bake in the oven for 30 minutes or until the tomatoes are caramelized

  3. Place in oven and roast for 30 minutes or so, until tomatoes are caramelized and fragrant.
  4. Heat the remaining 1 tbsp of olive oil in a medium saucepan over medium heat.  Add the onions and sauté until translucent.
  5. Transfer the onions and roasted tomatoes to a food processor or blender and process until smooth.

    Place the tomato puree in a fine mesh strainer and strain, discarding any pulp

  6. Using the back of a wooden spoon or spatula, press the tomato puree through a mesh sieve back into the medium saucepan.  Discard any remaining pulp.
  7. Add the remaining ingredients to the tomato puree and continue cooking, uncovered, stirring occasionally, until thick, about 20 minutes.

Nutritional Info:

For the Sweet Potato Fries:

Makes 4-6 servings.

Nutritional info for the fries will vary depending on what type of beer is used.

For the Roasted Tomato Ketchup:

Makes 2 cups.

Serving size 2 tbsp.

Nutrients per serving:  Calories: 42, Cal. from Fat: 16, Total Fat: 1.5g, Sat. Fat: 0g, Carbs: 6g, Fiber: .5g, Sugars: 4.5g, Protein: .5g, Sodium: 8mg, Chol: 0mg

Notes:

The fries are best eaten right away (not that you’ll have any leftovers) but can be stored in the fridge and reheated the next day in the oven until crispy!  And if for some insane reason you do have leftovers, please bring them to me!

The ketchup may be refrigerated and stored for up to 1 week in an airtight container.  You can also freeze the ketchup for up to 6 months.

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1 Comments

 
  1. I am such a huge fan of sweet potato fries but have never thought to make them with beer! Awesome recipe. I am definitely going to make these. Thanks! :)

 
 

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