Bend me over Sweet Potato Fries with Sassy Ketchup

When unexpected guests come by, I always like to throw something on the table. Having just made the most delicious picarones, I had an extra sweet potato looking at me begging for attention.

The solution? Fry up a batch of crispy, sweet and sassy sweet potato fries, and make some sort of doctored up ketchup. Anything straight from a bottle is just not me.

Cutting the sweet potatoes by hand made for wonderful, homey and imperfect strings. But in the interest of cooking them well, an attempt to make them of equal thickness will be rewarded by perfectly cooked and crispy fried sweet goodness.

Handcutting the fries gives them a homey and rustic texture

Each sweet potato serves two people as a side dish. Or if you are extra hungry, plan one per person. This one oversized tuber feed 4 as a light appetizer, with some other goodies on the table.

Preheat oil to 300 degrees. The first step will ensure the potatoes are nicely cooked.

First fry at 300 degrees for 5 minutes

If using a pot for frying, make sure you only fill half way with oil. With addition of food, the level will rise and sometimes, oil tends to foam. This will help you avoid any problematic mishaps.

Allow to rest 10 minutes to finish cooking

The fries will have developed slight golden crust and a few white blisters. Allowing them to rest for 10 minutes, or more, will allow them to finish cooking and cool off so the second fry is more effective.

Raise the temperature to 350 degrees.

Crisping them up with a quick second dip

Fry for 90 seconds until perfectly brown. Let them drain and toss in a paper bag to remove any excess oil.

Toss the fries in a paper bag to remove excess oil

My spice mixture:

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon brown sugar
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1 teaspoon fresh parsley

Toss the desired amount of seasoning and shake the bag.

Add desired seasonings and shake

Serve with spiced ketchup

Sriracha can easily be found in the Asian aisle of any supermarket and its a must have. Toss just a little in any dish for additional flavorful heat. Sweet chili sauce is a sweetened sauce typically used to dipping eggs rolls.

Mix everything together, then top with the parsley.

Finish with a little fresh herbs, in this case, parsley

You may not have left overs.

Serve with spiked ketchup

Related posts:

Quinoa 102: Vegan Crab Cakes aka Black Bean Black Quinoa Croquettes
Apple Crumble & Cashew Maple Drizzle
The Carrot Cake to Shame Chocolate Cakes
East Meets West with Sake Spiked Gazpacho
  • Joel Luks

    Bend me over Sweet Potato Fries with Sassy Ketchup #vegan

  • Jennifer Evans

    Yum, love sweet potatoes. Thanks 4 sharing. RT @Joel_Luks: Bend me over Sweet Potato Fries with Sassy Ketchup #vegan

  • Joel Luks

    Welcome! They were VERY yummi :) RT @jlevans: Yum, love sweet potatoes. Thanks 4 sharing. #vegan

  • Giovanna

    In Perú we eat sweet potatoes fried with chicharron(fried pork in its oil, crunchy), and its served with red onions salad. Remember that this food was elected as the “best breakfast in the internet”.
    The sweet potato is cut in slices as french fried chips, and its very delicious, also with turkey but mashed, or alone but boiled and then ovened with sugar.

  • Pingback: Baked Sweet Potato Fries with Sassy Spicy Ketchup | Kid Tested Firefighter Approved

  • Houston Social Media

    @Joel_Luks OMG just checked out your website NEED

About this site is a compilation of my favorite recipes and experiences. Erasing the stereotype that we eat rabbit food, I hope that the site inspires you to live a cruelty-free life. There is enough to live peacefully and indulgently.

About Joel Luks

Intellectually curious arts advocate. Design junkie & blogger. Creative nutty vegan chef loving all ethnic foods in a quest to ensure vegan food is seen as delicious, varied, and yes, sometimes, indulgent. Classical flutist & sucker for rhythmic music.

I work for, a Houston-based lifestyle digital magazine, where I report on food, arts, society and city life, produce videos and curate an events guide.

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