Description
Golden, smoky-sweet potato wedges meet a jewel-toned cranberry ketchup that’s tangy, sweet, and irresistibly seasonal. Perfect as a holiday appetizer, a colorful side dish, or a party platter centerpiece, this recipe transforms humble ingredients into a show-stopping bite that’s as fun to make as it is to eat.
Ingredients
For the Fries:
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2 large sweet potatoes, scrubbed (skin optional)
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2 tbsp olive oil (or avocado oil)
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1 tsp smoked paprika
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½ tsp garlic powder
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Salt & pepper, to taste
For the Cranberry Ketchup:
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1 cup fresh or frozen cranberries
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½ cup ketchup
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2 tbsp brown sugar
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¼ cup water (or apple cider/orange juice)
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1 tbsp apple cider vinegar
Instructions
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Preheat & Prep – Heat oven to 425°F (220°C) with baking sheet inside. Slice sweet potatoes into thick wedges; pat completely dry.
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Season & Arrange – Toss wedges with oil, paprika, garlic powder, salt, and pepper. Spread on hot baking sheet in a single layer.
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Roast – Bake 15 mins, flip, then roast 10–15 more mins until crisp-edged and tender inside.
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Make Ketchup – While fries roast, simmer cranberries, ketchup, sugar, water, and vinegar over medium heat until berries burst and sauce thickens (10–12 mins).
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Blend & Adjust – Blend until smooth. Taste and adjust sweetness or tang. Cool slightly—it thickens as it rests.
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Serve – Pile fries on a platter, sprinkle with flaky salt, and serve with cranberry ketchup for dunking.
Notes
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Herb Lovers: Swap paprika for rosemary + onion powder.
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Spicy Kick: Add cayenne to fries or red pepper flakes to ketchup.
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Maple Finish: Toss hot fries with maple syrup & butter.
- Prep Time: 15 min
- Cook Time: 30 mins
Nutrition
- Calories: 210 cal Per Serving
- Fat: 6g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 3g