Sweet Potato Wedges & Beet Ketchup
Roasted sweet potato wedges served with a tangy, balsamic beet ketchup!
Equipment
- Medium pot
- Baking sheet
Ingredients
- 3 large sweet potatoes scrubbed & cut into wedges
- 1 tablespoon avocado oil
- 1 cup beets cooked soft & chopped
- 1/2 small onion diced
- 1/2 cup apple cider vinegar
- 1 tablespoon coconut oil melted
- 1 tablespoon agave or other sweetener
- 1 tablespoon balsamic vinegar
- 1/8 teaspoon cloves
- 1/4 teaspoon coriander
- 1/4 teaspoon salt
- 3/4 cup water
- salt and black pepper to taste
Instructions
First, Make the Balsamic Beet Ketchup
- Combine beets, onion, apple cider vinegar, coconut oil & agave in a medium-sized pot. Bring to a boil over medium-high heat. Once your mixture reaches a boil, reduce heat to medium and stir constantly just until the onions are softened. NOTE: Because you’re working with a low volume of liquid here, your beet mixture can burn very easily during this step if you aren’t careful!
- Remove from heat and pour into a food processor or blender and puree. Add balsamic vinegar, cloves, coriander & salt. Continue to puree, streaming in water until the ketchup reaches your desired consistency. This may be less than the 3/4 C of water you have handy.
- Once your beet ketchup is finished, let it cool while you roast the sweet potato wedges.
Now, Roast the Sweet Potato Wedges
- Preheat oven to 400°F (200°C).
- In a large bowl, toss sweet potato wedges in avocado oil. Add salt and pepper to taste and toss again.
- Spread the potatoes in an even layer on a baking sheet. Roast, flipping halfway, for 20 to 25 minutes or until tender.
Let’s Eat!
- Serve your sweet potato wedges warm with your fresh balsamic beet ketchup. Enjoy!
Nutrition
Calories: 325kcalCarbohydrates: 60gProtein: 5gFat: 7gSaturated Fat: 3gSodium: 317mgPotassium: 1010mgFiber: 9gSugar: 18gVitamin A: 36189IUVitamin C: 8mgCalcium: 89mgIron: 2mg
Tried this recipe?Let us know how it was!