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Baked Sweet Potato Fries with Homemade Ketchup served in a big white bowl
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5 from 2 votes

Baked Sweet Potato Fries with Homemade Ketchup

These Baked Sweet Potato Fries with Homemade Ketchup are loaded with vitamin A, fiber, potassium, and all kinds of other good stuff. While homemade ketchup is ridiculously simple to make and takes next to no time.
Prep Time25 mins
Cook Time35 mins
Course: Appetizer
Cuisine: American
Diet: Vegetarian
Keyword: baked sweet potato fries, homemade ketchup, sweet potato fries with ketchup
Servings: 3
Calories: 275kcal

Ingredients

Sweet Potato Fries

  • 2 medium sweet potatoes, washed and dried or one extra large
  • 2 tablespoons avocado or olive oil
  • 1 teaspoon sea salt or to taste
  • black pepper to taste

Homemade Ketchup

  • 1/3 cup tomato paste
  • 2-3 tablespoons maple syrup or honey, or to taste
  • 3 tablespoons vinegar
  • 1/4 cup water
  • 1/4-1/2 teaspoon sea salt, or to taste
  • 1 small clove garlic, crushed 
  • 1/2 teaspoon onion powder

Instructions

Sweet Potato Fries

  • Preheat oven to 450℉. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
  • Cut potatoes into fries. I leave the skins on the potatoes, but you can peel the potatoes before cutting if you prefer.
  • Throw the potato wedges into a large mixing bowl and cover with water. Let soak for 15-20 minutes. After soaking, drain off water and pat fries as dry as possible and return to the bowl.
  • Drizzle with oil, sprinkle with sea salt and pepper, and toss to coat. 
  • Arrange the fries on the baking sheets so that there is plenty of room between the pieces (see picture below for example). If the potatoes are too close to one another, they will steam instead of roast.
  • Bake the fries for 20 minutes in the oven. Remove and, using a spatula, flip the fries over. Return to the oven for 10-15 more minutes or until the fries are soft.
  • Allow 5 minutes for the fries to cool before enjoying. 

Homemade Ketchup

  • In a medium sauce pan, combine all of the ingredients with a whisk over medium heat. Continue whisking until mixture is smooth in consistency. Taste mixture and add or sweetener or sea salt if you like. Allow mixture to come to a slow boil.
  • Once slowly boiling, reduce heat to low and simmer uncovered for 15 minutes (or until ketchup starts to thicken), stirring every few minutes to prevent burning.
  • Remove  ketchup from heat and cool to room temperature. Store in air tight containers in the refrigerator for up to 3 weeks. 

Notes

  • The instructions above are to make 1 cup of ketchup.
  • The ketchup lasts a good chunk of time in the fridge, so you can make a big batch and enjoy gobs of it on whatever you like for weeks to come.
  • Ketchup recipe inspired by My Whole Food Life.

Nutrition

Calories: 275kcal | Carbohydrates: 45g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1285mg | Potassium: 841mg | Fiber: 6g | Sugar: 18g | Vitamin A: 21819IU | Vitamin C: 10mg | Calcium: 75mg | Iron: 2mg