Acai Chili Sauce
with sweet potato fries
This recipe makes more Acai Chili Sauce then you’ll need for the fries, but its spicy-sweet-smoky flavor makes for a superb condiment to have lying around. Store it in the refrigerator for up to 2 weeks and use it as a dip, toss with cooked vegetables, or, or enjoy as a sandwich or burger spread.
2 Tbsp Olive Oil, divided
3 medium Sweet Potatoes, peeled and cut into ½-inch fries
Sea Salt and Ground Black Pepper
4 large Medjool Dates, pitted
1 Chipotle Chili In Adobo Sauce, plus 2 Tbsp Adobo Sauce
2 Tbsp Tomato Paste
1 tsp Onion Powder
2 Tbsp Navitas Naturals Acai Powder
¾ Cup Pineapple Juice
2 Tbsp fresh Lime Juice
Preheat the oven to 400° F. Divide the fries onto 2 baking sheets, and drizzle each pan with 1 tablespoon olive oil. Season with salt and pepper, toss the fries well, and spread into a flat layer. Roast for 25-30 minutes, tossing halfway through cooking, or until fries are golden-brown and crispy on the outside.
Meanwhile, soak the dates in hot water for 10 minutes to soften. Drain, then add to a blender along with the chipotle chili, adobo sauce, tomato paste, onion powder, acai powder, pineapple juice, lime juice, and ½ teaspoon of salt. Blend until completely smooth, adding a tablespoon or two of water if needed to thin.
Serving Suggestion: Serve the fries with a side of the Acai Chili Sauce for dipping, and top with lime juice, fresh cilantro, and cashew chevre.