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  • Sweet Potato Fries w/ Balsamic Ketchup

Sweet Potato Fries w/ Balsamic Ketchup

The easiest and best Harissa succotash ever made

    • 2 tbsp Chipotle Infused Olive Oil

    • 2 sweet potatoes, peeled

    • 2 tbsp cornstarch

    • ½ tsp smoked paprika

    • 1 tsp chili powder

    • ¼ tsp ground cinnamon

    • ½ tsp fleur de sel

    • Chipotle Balsamic Ketchup:

    • 1 tsp Chipotle Infused Olive Oil

    • 1 garlic clove, crushed

    • ½ tsp fleur de sel

    • 6 oz can tomato paste

    • 1 cup tomato sauce

    • ¼ cup brown sugar

    • ½ tsp ground mustard

    • ¼ tsp onion powder

    • 1/8 tsp ground cloves

    • ¼ tsp chili powder

    • 1/8 tsp all spice

    • ¼ cup Traditional Dark Balsamic

    • ¼ cup water

    • Step 1 - Preheat oven to 400*F and heat sheet pan in oven. Thinly slice potatoes in 1” thickness, add to a large bowl and drizzle over olive oil, tossing potatoes to coat. Sprinkle over cornstarch and spices, toss potatoes to evenly coat.

    • Step 2 - Spread out potatoes onto hot baking sheet, careful not to crowd the pan. Bake potatoes for 15 minutes before flipping over and baking a further 10 minutes.

    • Step 3 - Sprinkle fleur de sel over top crushed garlic cloves and using the flat side of knife, press down on the garlic, dragging the flat of the blade towards you. Repeat, using the salt to grind the garlic into a paste.

    • Step 3 - Add Chipotle olive oil to a small sauce pan and heat over medium heat, then add garlic. Saute for 1 minute, careful to keep the garlic from burning. Add remaining ingredients and stir to combine. Bring to a boil, then lower heat to medium low for 40 minutes, simmering to reduce. Remove from heat, the cool to room temperature.



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