Sweet Potato Strings With Beet Ketchup Recipes

SWEET POTATO-BEET HASH

Sweet Potato-Beet Hash image

Provided by Melissa d'Arabian : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 large sweet potato, peeled and cut into 1/4-inch dice
1 large fresh beet, peeled and cut into 1/4-inch dice
1 tablespoon olive oil
Kosher salt and freshly ground pepper
1 slice bacon, cut into lardons
1 small onion, diced

Steps:

Preheat the oven to 400 degrees F. Toss the cut sweet potatoes and beets with olive oil and season with salt and pepper. Place on a parchment-lined baking sheet and bake until vegetables are golden, about 25 to 30 minutes, stirring every 10 minutes.
Meanwhile, in a medium skillet over medium-low heat, add the bacon and render the fat until the bacon is crispy. Add the onions and season with salt, and continue to cook until the onions start to caramelize and turn golden, about 10 minutes. Add the roasted sweet potatoes and beets to the pan and stir to combine cooking another 5 minutes. Taste and adjust the seasoning, if necessary and serve immediately.

SWEET POTATO STRINGS WITH BEET KETCHUP

Sweet Potato Strings with Beet Ketchup image

Provided by Giada De Laurentiis

Categories condiment

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

Three 2- to 2 1/2-inch-diameter beets, trimmed and peeled
1/2 cup ketchup
2 tablespoons plus 2 teaspoons balsamic vinegar
2 tablespoons extra-virgin olive oil
One 1/2-inch piece fresh ginger, peeled and minced
1/4 teaspoon kosher salt, plus more for seasoning
1/8 teaspoon freshly ground black pepper, plus more for seasoning
Pinch ground allspice, optional
2 pounds small to medium sweet potatoes or red garnet yams, peeled
1/2 cup all-purpose flour
4 cups canola oil
Kosher salt

Steps:

For the ketchup: Preheat the oven to 450 degrees F. Wrap the beets in foil, enclosing completely. Roast the beets until very tender when pierced with fork or skewer, 1 1/4 to 1 1/2 hours. Let the beets stand until cool enough to handle. Cut the beets into 1-inch chunks and transfer to a food processor. Add the ketchup, vinegar, olive oil, ginger, salt and pepper. Process until the mixture is smooth, 2 to 3 minutes. Transfer the beet ketchup to a small bowl. Adjust the seasoning with more salt and pepper and a pinch of allspice, if desired. (Can be prepared 1 day ahead. Cover and refrigerate).
For the sweet potato strings: Using a mandoline or a V-slicer, cut the potatoes into matchstick-size strips 1/8- to 1/4-inch thick and preferably no longer than 4 to 5 inches (if the potatoes begin to discolor, place in a bowl of iced water until ready to use). Pat the potato strips completely dry. Place the flour in a large bowl. In batches, add the potato strips to the flour and toss to coat lightly. Pour the canola oil into a large wide saucepan. Attach a deep-fry thermometer to the side of the saucepan. Heat the oil between 330 to 350 degrees F. Shake off any excess flour from the potatoes. Working in batches, add the potatoes to the oil and fry until just tender and light golden, maintaining the oil temperature between 320 to 340 degrees F, 1 1/2 to 2 minutes. Using a slotted spoon or skimmer, remove the potato strings and drain on paper towels.
Sprinkle the potatoes lightly with salt and mound on a platter. Serve with the beet ketchup.

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