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Sweet Potato Fries with Beetroot ketchup

Give our beetroot ketchup a go as a delicious alternative to the classic tomato, and what better way to enjoy it than with sweet potato fries?!

Difficulty Medium
Time 30 minutes
Serves 2
Diet Vegetarian
  • 2 large sweet potatoes

  • 100g corn flour

  • 2 tsp smoked paprika

  • 100ml rapeseed oil

  • 1 jar Baxters Baby Beetroot

  • 1 onion

  • 1 clove garlic

  • 30g ginger

  • 1 star anise

  • 3 cloves

  • Salt and pepper

  • 150g sugar

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Preheat the oven to 180°C.

Place a large deep baking tray in the oven with the oil to heat.

Peel the sweet potatoes then cut into even sized fries.

Place in a pan of salted cold water then bring to the boil. Cook for a further 2 minutes. Drain then allow to airdry.

Mix the corn starch and paprika in a large bowl, add the fries and toss to coat. Shake off any excess.

Place fries onto the hot baking tray in a single layer. Shake to coat.

Bake for 20 minutes or until crisp.

For the ketchup, strain the beetroot retaining the pickling vinegar.

Sweat the onion, garlic, ginger and spices.

Add the beets and sugar, cook for 2-3 minutes.

Blend in a food processor until smooth.

Return to pan and cook to reduce the liquid to get the correct consistency.

Season and allow to cool.

Serve the crispy chips straight away with the tangy ketchup.