Ingredients
1
bag (16 oz) frozen sliced peaches
1
cup packed brown sugar
1/2
cup cider vinegar
2
teaspoons pumpkin pie spice
1/2
teaspoon salt
1
teaspoon sweet chili sauce
3
medium sweet potatoes
1
tablespoon olive oil
2
teaspoons salt
1
teaspoon pepper
1/4
teaspoon chili powder, if desired
Preparation
Heat oven to 425°F. In 2- to 3-quart saucepan, stir together peaches, brown sugar, vinegar, pumpkin pie spice and 1/2 teaspoon salt. Heat to boiling; reduce heat to medium. Simmer uncovered about 20 minutes, stirring occasionally, until peaches are tender. Stir in chili sauce. Remove from heat. Use an immersion blender or process peach mixture in food processor until smooth.
Meanwhile, scrub sweet potatoes; peel, if desired. Cut into thin strips. Place potatoes in large resealable food-storage plastic bag; add oil, 2 teaspoons salt, the pepper and chili powder. Seal bag; toss until well coated. Place potatoes in single layer on ungreased cookie sheet. Bake 20 minutes or until tender on inside and slightly browned on outside.
Serve peach ketchup warm or at room temperature with sweet potato fries.
