Tri-Color Sweet Potato Fries with Trio of Sauces
Ingredients
- 1 bag United Flavors® Tri-Color Sweet Potato Fries
BBQ Sauce
- 1 ½ cup tomato ketchup
- ½ cup apple cider vinegar
- ¼ cup Worcester sauce
- ¾ cup packed light brown sugar
- 2 tbsp yellow mustard
- 1 tbsp paprika
- 2 tbsp onion powder
- 2 nectarines (quartered)
- 1 tsp ground black pepper, or to taste 4 garlic cloves, minced
- ½ cup water
Banana Ketchup
- 2.5 tbsp vegetable oil
- ½ cup finely chopped yellow onion
- 1 tbsp minced peeled ginger
- ½ tsp ground tumeric
- ¼ tsp ground allspice
- 1 cloves garlic (minced)
- 1 jalapeño (stemmed, seeded and minced)
- 1 tbsp tomato paste
- 2 cups ripe bananas, mashed until smooth
- ½ cup white wine vinegar
- ½ cup cup packed light brown sugar
- 3 tbsp soy sauce
- 2 tbsp dark rum (optional)
Truffle Mayo
- 2 eggs
- 2 cups oil
- 2 tbsp truffle shavings or 1-2 tsp truffle oil
- ½ tsp Dijon mustard
- 1 tbsp lemon juice
Instructions
Tri-Color Sweet Potato Fries
- Deep fry at 350F for 4-5 minutes
- Season with salt out of the fryer
BBQ Sauce
- Cook everything down for 30 min and blend together
Banana Ketchup
- Heat the oil in a small saucepan over medium heat
- Add the onion and cook, stirring until softened, about 5 minutes
- Stir in the ginger, turmeric, allspice, garlic and jalapeno and cook, stirring until fragrant, about 1 minute
- Add the tomato paste and cook, stirring until lightly caramelized, about 1 minute
- Add the mashed bananas, vinegar, brown sugar, soy sauce and rum, if using, and simmer, stirring occasionally, until slightly thickened, about 10 minutes
- Scrape the sauce into a bowl, press a sheet of plastic wrap on the top and let cool
- Refrigerate in an airtight container for up to 2 weeks
Truffle Mayo
- Place the eggs, oil, truffle, lemon juice and Dijon in a jar
- Using a hand blender, blend until thickened and creamy
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