Homemade Peach Ketchup with Sweet Potato Fries

Our sweet potato fries are perfectly seasoned and ready for dipping in our made-from-scratch peach ketchup made with peaches, brown sugar, vinegar, pumpkin pie spice and chili sauce.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6


Peach Ketchup

bag (16 oz) frozen sliced peaches
cup packed brown sugar
cup cider vinegar
teaspoons pumpkin pie spice
teaspoon salt
teaspoon sweet chili sauce

Sweet Potato Fries

medium sweet potatoes
tablespoon olive oil
teaspoons salt
teaspoon pepper
teaspoon chili powder, if desired

  • 1 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.
  • 2 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.
  • 3 Serve peach ketchup warm or at room temperature with sweet potato fries.

Expert Tips

For spicier ketchup, add another teaspoon of sweet chili sauce. You’ll find this sauce in the Asian food section of the grocery store.

If fresh peaches are in season, you can use 3 to 4 peaches, peeled and sliced, instead of frozen peaches.