Monkey Gland Sauce Dip with Sweet Potato Fries (Dairy-Free)

Ingredients

• 2 large Sweet Potatoes
• 2 tbsp Olive Oil
• 1/2 tsp Paprika
• 1/4 tsp Salt
• 1/4 medium Onion
• 1 clove Garlic
• 1/2 cup Ketchup
• 2 tbsp Worcestershire Sauce (dairy-free)
• 1 tbsp Brown Sugar
• 1 tbsp White Vinegar
• 1 tsp Mustard
• 1/4 tsp Chili Flakes

Instructions

1. 1Preheat your oven to 400°F (200°C). Take the 2 large sweet potatoes and carefully cut them lengthwise into 1/4-inch thick fries. In a large bowl, toss the cut sweet potatoes with the 2 tbsp olive oil, 1/2 tsp paprika, and 1/4 tsp salt until they are evenly coated.
2. 2Spread the seasoned sweet potato fries in a single layer on a large baking sheet, ensuring they do not overlap. Bake for 25 to 30 minutes at 400°F (200°C), flipping them halfway through the baking time, until they are tender when pierced with a fork and slightly crispy on the edges.
3. 3While the sweet potato fries are baking, prepare the monkey gland sauce. Finely dice the 1/4 medium onion and mince the 1 clove garlic. In a medium saucepan over medium heat, cook the diced 1/4 medium onion and minced 1 clove garlic for 3 to 5 minutes, stirring occasionally, until they are softened and fragrant.
4. 4Add the 1/2 cup ketchup, 2 tbsp dairy-free Worcestershire sauce, 1 tbsp brown sugar, 1 tbsp white vinegar, 1 tsp mustard, and 1/4 tsp chili flakes to the saucepan with the softened onion and garlic. Bring the mixture to a gentle simmer over medium-low heat and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
5. 5Carefully remove the baked sweet potato fries from the oven. Serve the warm sweet potato fries immediately with the warm monkey gland sauce for dipping.

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