Tuesday, June 23, 2015

Sweet Potato Fries with Pumpkin Chipotle Ketchup

We had some jalapeno cheese hot dogs leftover from the weekend and I wanted something with a sweet heat to accompany the last dogs we were having for dinner.  I decided on this and thought I'd show y'all how I make 'em.


Now before you weird out about adding pumpkin butter to ketchup, know that it is surprisingly delicious and couple it with the chipotle hot sauce kick and it makes a dang good dippin' sauce!

I grabbed my sweet potato which started out weighing about 18 oz!


I like to have a more uniform shape to work with so I cut off the gnarley ends and got him down to 14 oz.


I put it in the microwave for 1 minute 30 seconds to soften it slightly before I cut the rest of it.  While that was cooking, I worked on the rub.  I was in the mood for a slight heat, slight sweet with a bit of smoke so I chose cumin, ancho chili powder, pumpkin pie spice and berbere seasoning.  (Cayenne can be subbed for berbere)


I didn't measure out anything but probably used about 1/2 teaspoon of each and stirred it together.


When the tater was ready, I cut it in half.


Then I sliced each half so I had three slices per side.


Then I cut them into medium cut fries.


I sprinkled the rub on top and rubbed it into the flesh of the sweet potato, flipped them over and repeated the step.


I let them sit for a few minutes to absorb the flavor and worked on the ketchup after preheating the oven to 450 degrees.

I grabbed my ketchup and the Mr's favorite...chipotle tabasco sauce.  (And to think this kid wouldn't touch anything spicy besides me for the first half of our marriage.  Thank goodness my inundation of spice finally forced his buds to cave!)


I like to use the little paper cups so I don't waste ketchup and to help with portion control.  I used just over a tablespoon of ketchup and about 6 shakes of hot sauce.


If you just wanted spicy ketchup, you could totally stop there.  But I made homemade pumpkin butter and since the Mr put it on his turkey wrap and loved it, I figured why not ketchup?  I used about a teaspoon.


I gave it a stir and covered it up to marinate in the fridge.


Generously spray a cookie sheet with canola spray or toss in olive oil if you have the calories available.  Arrange them so the smaller ones are on the outside and the thickest ones are in the middle.


After 15 minutes, time to flip them over.


In 10 more minutes, they're done!

We had quite a yummy dinner with our spicy hot dog and our sweet and spicy sweet potato fries!


Linked up with Savvy Southern Style, A Peek into My Paradise, Tater Tots and Jello, Between Naps on the Porch,

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5 comments:

  1. Everything was so good but that ketchup was a total winner! I know it sounds a little funny but wow what a great combination that ended up being. Definitely a keeper!

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    Replies
    1. Yes I was surprised the flavors worked so well in that ketchup but can't wait to have it again!

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  2. I think pumpkin is under-rated. We think of it as a sweet treat because most of us know it from pie but it can be used as a culinary vegetable like any other gourd. When I make a healthier mac n cheese I use it and nutritional yeast to bump up the flavor and texture without adding a ton of cheese and cream for the sauce. Even my super-tasty/sensitive palate hubby likes it.

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