Ultimate Sweet Potato Fries with Baby Tomato Ketchup

Sometimes recipe inspiration comes from the most unlikely place. Case in point: this recipe from Better Homes and Gardens. While browsing through my mom’s expansive collection of magazines a few weeks ago, I stumbled across the August issue of BHG with none other than Michelle Obama on the cover. Flipping through, I found a slew of White House garden-approved recipes geared towards kids and, apparently, me. These super-crunchy sweet potato “fries” caught my eye. While I usually gravitate towards more pared-down recipes, these make a fun side dish or nostalgic party snack. While you may not be heading back to school this week, you can still help yourself to an after-school snack.

Ultimate Sweet Potato Fries

Serves 4


  • 2 large sweet potatoes, peeled and cut into 3 to 4” strips
  • 1/2 cup white whole wheat flour or all-purpose flour
  • 2 eggs, lightly beaten
  • 2 T. water
  • 1 cup fine dry bread crumbs (I used whole wheat)
  • Olive Oil
  • Salt


  1. Preheat oven to 400F. Lightly coat a baking sheet with 1 tsp. olive oil. Toss sweet potatoes with 1 tsp. oil and a pinch of salt. lace on prepared baking sheet. Roast 10 minutes. Remove from oven and transfer to a tray to cool (about 10 minutes).
  2. While sweet potatoes cool, mix together flour and a pinch of salt in a shallow dish. In a second dish, combine eggs and water. In a third dish, place bread crumbs.
  3. Coat the same baking pan with a little more olive oil. Dip vegetables, a few at a time, in flour, then egg, then bread crumbs, coating evening. Arrange in a single layer on baking sheet (you may need to do this in 2 batches.)
  4. Roast for 15 minutes at 400F until brown and crispy. Serve with Homemade Ketchup.

Baby Tomato Ketchup

Yield: About 2 cups


  • 1 T. olive oil
  • 1 clove garlic, finely minced
  • 1 pint cherry tomatoes, halved
  • 1 T. balsamic vinegar
  • Salt, to taste


  1. In a large skillet, heat 1 T.  olive oil over medium heat. Add garlic, cooking for about a minute. Add halved cherry tomatoes and a pinch of salt. Cook tomatoes and garlic, stirring occasionally, about 10 minutes until tomatoes release their juices. Add balsamic vinegar and increase heat to medium-high until vinegar is reduced (about 30 seconds). Taste and season with additional salt. Remove from heat and cool. Transfer to a food processor and pulse till smooth.
-Recipes adapted from BHG

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