Check out these roasted sweet potato wedges served with a tangy, balsamic beet ketchup! You’ll start by bringing soft beets together with apple cider vinegar, onion, coconut oil & agave over the stove. Using a food processor, you’ll then spin in balsamic vinegar, herbs & a little bit of water to create a flavorful dipping sauce with earthy undertones. This ketchup packs a powerful flavor punch, which pairs perfectly with these easy roasted sweet potato wedges!
What You’ll Need for the Wedges
- 3 sweet potatoes, scrubbed & cut into wedges
- 1 tbsp avocado oil
- Sea salt & fresh cracked black pepper to taste
What You’ll Need for the Ketchup
- 1 C beets, cooked soft & chopped
- 1/2 small onion, diced
- 1/2 C apple cider vinegar
- 1 tbsp coconut oil
- 1 tbsp agave (or other sweetener)
- 1 tbsp balsamic vinegar
- 1/8 tsp cloves
- 1/4 tsp coriander
- 1/4 tsp salt
- 3/4 C water
How To Make It
- Combine beets, onion, apple cider vinegar, coconut oil & agave in a medium-sized pot. Bring to a boil over medium-high heat. Once your mixture reaches a boil, reduce heat to medium and stir constantly just until the onions are softened. NOTE: Because you’re working with a low volume of liquid here, your beet mixture can burn very easily during this step if you aren’t careful!
- Remove from heat and pour into a food processor or blender and puree. Add balsamic vinegar, cloves, coriander & salt. Continue to puree, streaming in water until the ketchup reaches your desired consistency. This may be less than the 3/4 C of water you have handy.
- Once your beet ketchup is finished, let it cool while you roast the sweet potato wedges.
- Preheat oven to 400°F (200°C).
- In a large bowl, toss sweet potato wedges in avocado oil. Add salt and pepper to taste and toss again.
- Spread the potatoes in an even layer on a baking sheet. Roast, flipping halfway, for 20 to 25 minutes or until tender.
- Serve your wedges warm with your fresh balsamic beet ketchup. Enjoy!
First, Make the Balsamic Beet Ketchup
Now, Roast the Sweet Potato Wedges
Let’s Eat!
Recipe Card for Sweet Potato Wedges & Beet Ketchup
Here’s the recipe card for these tasty wedges. Print, share or save!
Sweet Potato Wedges & Beet Ketchup
Roasted sweet potato wedges served with a tangy, balsamic beet ketchup!
Equipment
- Medium pot
- Baking sheet
Ingredients
- 3 large sweet potatoes scrubbed & cut into wedges
- 1 tablespoon avocado oil
- 1 cup beets cooked soft & chopped
- 1/2 small onion diced
- 1/2 cup apple cider vinegar
- 1 tablespoon coconut oil melted
- 1 tablespoon agave or other sweetener
- 1 tablespoon balsamic vinegar
- 1/8 teaspoon cloves
- 1/4 teaspoon coriander
- 1/4 teaspoon salt
- 3/4 cup water
- salt and black pepper to taste
Instructions
First, Make the Balsamic Beet Ketchup
- Combine beets, onion, apple cider vinegar, coconut oil & agave in a medium-sized pot. Bring to a boil over medium-high heat. Once your mixture reaches a boil, reduce heat to medium and stir constantly just until the onions are softened. NOTE: Because you’re working with a low volume of liquid here, your beet mixture can burn very easily during this step if you aren’t careful!
- Remove from heat and pour into a food processor or blender and puree. Add balsamic vinegar, cloves, coriander & salt. Continue to puree, streaming in water until the ketchup reaches your desired consistency. This may be less than the 3/4 C of water you have handy.
- Once your beet ketchup is finished, let it cool while you roast the sweet potato wedges.
Now, Roast the Sweet Potato Wedges
- Preheat oven to 400°F (200°C).
- In a large bowl, toss sweet potato wedges in avocado oil. Add salt and pepper to taste and toss again.
- Spread the potatoes in an even layer on a baking sheet. Roast, flipping halfway, for 20 to 25 minutes or until tender.
Let’s Eat!
- Serve your sweet potato wedges warm with your fresh balsamic beet ketchup. Enjoy!
Nutrition
Calories: 325kcalCarbohydrates: 60gProtein: 5gFat: 7gSaturated Fat: 3gSodium: 317mgPotassium: 1010mgFiber: 9gSugar: 18gVitamin A: 36189IUVitamin C: 8mgCalcium: 89mgIron: 2mg
Tried this recipe?Let us know how it was!
