Sweet Potato Fries with Cranberry Ketchup

There’s something that makes sweet potato fries that much better than regular fries. But it is quite easy to make bad sweet potato fries. They are soggy and gross and no one likes them, but good sweet potato fries are phenomenal.

The secret to great sweet potato fries is to soak and double fry. When you cut the fries, you have to make sure to soak them in cold water to remove excess starch. Soak them 20 minutes, soak them overnight, just make sure you soak them. Now the next step to achieving the best sweet potato fries, is the double fry, which is covered in the directions below.

The cranberry ketchup is phenomenal. The tangy, tart bite of the cranberries goes so well with the sweet potatoes. I would imagine that with a bit of extra chopping instead of blending, that the cranberry ketchup would make a great Thanksgiving cranberry sauce.

Sweet Potato Fries

• Sweet Potatoes
• Oil for frying
• Kosher salt

1. Preheat oven to 200F/95C and line large baking sheets with paper towels.
2. Peel the sweet potatoes, rinse and cut into fries. When cut, soak in cold water to draw out the starch, at least 20 minutes. Make sure to dry the fries very well and remove as much water as possible.
3. Heat the oil over medium-high heat. When hot (place a popcorn kernel in the oil and when it pops, the oil is hot enough) place the first batch of fries in the oil and cook for 10 minutes. Remove the sweet potatoes from oil, drain for a few seconds and place on towel-lined baking sheet to drain. Place the baking sheet in the oven. Repeat with the next batch of fries.
4. Return the original batch of fries to the oil and cook for another 10-15 minutes or until golden and crispy, then remove from the oil with a slotted spoon, drain for a few seconds and place on towel-lined baking sheet to drain. Place baking sheet in the oven. Repeat until finished with all the batches.
5. Sprinkle the fries with a bit of kosher salt. Serve while still hot and enjoy!

Cranberry Ketchup (from Cooking Light, Nov. 2011, p. 272)

• 1 2/3 cups fresh cranberries
• 1/2 cup packed brown sugar
• 1/2 cup chopped shallots
• 1/4 cup cider vinegar
• 1/4 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper

Combine cranberries, brown sugar, chopped shallots, cider vinegar, water, salt, and red pepper in a medium, heavy saucepan over medium-high heat; bring to a boil. Cook 10 minutes or until thick, stirring occasionally. Remove from heat; let stand 10 minutes. Pour into a blender; process until smooth. Transfer to a bowl; cover and chill.