Sweet potato fries with beet ketchup

Ingredients:

Beetroot ketchup

• 3 beets, medium size, peeled
• 1/2 cup ketchup
• 2 tablespoons plus 2 teaspoons balsamic vinegar
• 2 tbsp. l. olive oil
• One small piece of ginger, peeled and finely chopped
• 1/4 teaspoon salt, plus more to taste
• 1/8 teaspoon ground black pepper, plus more to taste
• A pinch of ground allspice, optional

Sweet potato fries

• 900 g sweet potatoes, peeled
• 1/2 cup wheat flour
• 4 tbsp. vegetable oil

Preparation:

1. Make beetroot ketchupPreheat oven to 230°C (450°F). Wrap the beets in foil, covering them completely. Bake the beets until very tender when pierced with a fork or knife, 1 hour 15 minutes to 1 hour 30 minutes. Let the beets cool.
   
   Cut the beets into pieces and place them in a food processor. Add the ketchup, vinegar, olive oil, ginger, salt, and pepper. Process until smooth, 2 to 3 minutes. Transfer the ketchup to a small bowl. Adjust the flavor, if desired, by adding more salt and pepper and a pinch of allspice.
2. To deep-fry sweet potatoes: Using a grater, cut the potatoes into thin strips (0.3 - 0.5 cm). Pat the potatoes dry. Place flour in a large bowl. Dredge the potatoes in the flour. Pour vegetable oil into a large, wide saucepan. Attach a deep-fry thermometer to the side of the pan.
3. Heat the oil to 160-170°C (328-332°F). Shake off any excess flour from the potatoes. Add the potatoes in batches and fry until soft and lightly golden, maintaining the oil temperature between 150-160°C (328-332°F), 1.5 to 2 minutes. Using a slotted spoon or spatula, transfer the potato sticks to paper towels.
   
   Sprinkle the sweet potatoes with salt and arrange them on a platter. Serve the sweet potato fries with beetroot ketchup.
   
   Recipe sweet potato fries.