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Sweet Potato Fries with Beet Ketchup & Tahini Ranch

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Here’s a couple of dip recipes we would want you to try! Perfectly delicious with roasted or fried veggies.
Prep Time: 15 minutes
Author: Caitlin Greene @starinfinitefood

Ingredients

Beet Ketchup

  • 2 large Roasted Beets peeled and cubed
  • 1/2 cup Apple Cider Vinegar
  • 14 pitted Dates
  • 1/4 tsp Clove
  • 1/2 tsp Fresh Ginger
  • 1/2 tsp Onion Powder
  • 1 clove Garlic toasted/cooked
  • 1/2 tsp Pepper
  • a pinch Red Pepper Flakes

Tahini Ranch

  • 1/4 cup Tahini
  • 1/2 cup Coconut Milk Yogurt
  • 1 tbsp Mustard
  • 1 tbsp Lime Juice
  • 1 tbsp Coconut Aminos
  • 1.5 tsp Dill Seed
  • 2 tbsp Fresh Parsley chopped
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder

Sweet Potato Fries

  • 1 Japanese Sweet Potato chopped into sticks
  • 1 regular Sweet Potato chopped into sticks
  • Chili Powder to taste
  • Garlic Powder to taste
  • Onion Powder to taste
  • Cumin to taste
  • Coconut Sugar a dash

Instructions

  • Blend all the Beet Ketchup ingredients together until smooth. Set aside.
  • Blend all the Tahini Ranch ingredients together until smooth. Set aside.
  • Mix all the seasonings and the sweet potatoes together.
  • Cook them by either using an air fryer, an oven or by deep frying.
  • Serve warm with the dips.

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