Chunky Sweet Potato Fries with No-mato Sauce

Hello fries! And these aren’t terrible for you either (double win).

I love these fries, they’re easy to make, and super delicious. They’re also loaded with healthy immune-boosting properties like vitamins A and C and anti-cancer beta carotene and anthocyanin (especially in this purple potato!). Sweet potatoes are also a source of satisfying fiber too.

This weekend, a chilly fall weekend with plenty of rain in the forecast, I’ll be making these in our home while we watch football and chill out- so you can give them a go as well!

For those of you who are nightshade free, you’re in luck too because the sauce is free of anything nightshade.

Enjoy these fries!

Chunky Sweet Potato Fries with Nomato Sauce

Prep time: 5 minutes

Total time: 30-40 minutes

Makes: 3-4 servings

Ingredients:

Fries:

• Avocado spray – like this one 
• 3 medium japanese sweet potatoes (or whatever sweet potato you like)
• salt and pepper to taste

Nomato sauce:

• 1 tsp avocado oil
• 1 yellow onion
• 4 cloves garlic, crushed
• 3 yellow red beets (we used yellow ones, but for authenticity you might want to use red!), peeled and chopped
• 1 lb carrots, peeled and chopped
• Optional– 1/2 cup butternut squash (for a creamier texture), peeled and cubed
• 3/4 cup water
• 1 tbsp dill (dried)
• 1 Tbsp oregano
• Salt and pepper to taste

Directions:

Fries:

1. Preheat the oven to 475.
2. Spray your baking sheet with avocado oil spray.
3. Cut your potatoes in half, then in half again and again (so that each half has 4 quarters).
4. Place the sweet potato chunks on the baking tray and sprinkle with salt and pepper.
5. Bake for 30-45 minutes or until soft (turn them every 5-7 minutes)
6. Prepare the nomato sauce while the sweet potatoes are cooking.
7. Remove from the oven, serve with your sauce and enjoy!

Sauce:

1. In a stock pot over medium heat, heat your avocado oil.
2. Once the oil is hot (about 2 minutes), add the onions and sauté until they’re golden brown (about 5 minutes).
3. Once the onions are browned, add the garlic- and sauté for another 3-5 minutes.
4. Next up, add the beets, carrots, and optional squash as well as the water, and turn up the heat.
5. Bring the pot to a boil and boil for 5-10 minutes, then reduce heat.
6. Simmer on medium/low and add the salt, pepper, oregano and dill for 30-40 minutes, stirring occasionally.
7. Remove from heat, then serve and enjoy!

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