Avoiding Sneaky Gluten- Sweet Potato Fries with Sriracha Ketchup

Fries are one bar food that could be easily shared with a group of people and would usually not bother me if eaten in small amounts. That was until recently. I was told by a restaurant manager that fries are no longer GF, even if fried in a separate fryer. Apparently they fry better after being rolled in flour and this trend is becoming more popular within the restaurant community.

We decided to bake our own version at home to go with turkey burgers we made. And what goes best with fries? Sriracha ketchup! We used one large sweet potato, sliced into wedges and tossed in seasoned olive oil. The olive oil was seasoned with cumin, red pepper flakes, salt, pepper and garlic powder. The fries were spread out on a cookie sheet and a little more garlic power and red pepper flakes were added. The Sriracha Ketchup was made with ketchup, few tablespoons Sriracha, cumin and red pepper flakes. Honestly, taste testing the ketchup was best for determining proper amounts of each ingredient. 

Ingredients:

- 1 large sweet potato

- 2-3 tbsp olive oil

- Seasoning: cumin, red pepper flakes, salt, pepper and garlic powder

- 1/4 c ketchup

- 2-3 tbsp Sriracha

- Seasoning: cumin and red pepper flakes

Recipe:

We combined all the spices with the 2-3 tbsp olive oil in a large bowl. We added the sweet potato wedges to the seasoned olive oil, tossing them around to make sure they were all covered. They were spread across a cookie sheet, added additional red pepper flakes and garlic powder and then baked them at 450 for 15-20 minutes, stirring occasionally. While they were baking, I added the Sriracha, ketchup and seasoning in a small bowl. This made a lot but I will never let ketchup go to waste. I put it on a lot of foods.