Mary Berry Halloumi and Sweet Potato Fries

I first made this one when I had friends over for a casual evening that quickly turned into “Wait, did you make this from scratch?” territory. The sweet potato fries crisp up beautifully with a little cornflour trick, and the halloumi—well, who doesn’t love squeaky, salty cheese baked until golden? The dip is the kicker: creamy, sweet, tangy, with just enough heat. It’s one of those recipes that looks simple (and is), but eats like a little party.

WHY THIS ONE WORKS SO WELL

• Cornflour + oil = crispy sweet potato fries without deep-frying.
• Panko breadcrumbs make the halloumi properly crunchy.
• Baking both at once keeps it easy.
• That chilli dip? Wildly moreish. I doubled it the second time.

INGREDIENTS + WHY THEY MATTER

For the Fries:

• Sweet Potatoes (3 large) – Cut into chips about 8cm x 1cm. The thinner, the crispier.
• Olive Oil (2 tbsp) – Helps coat the fries evenly.
• Cornflour (2 tbsp) – Key to that outer crisp.
• Sweet Smoked Paprika (2 tsp) – Adds depth and a touch of warmth.

For the Halloumi:

• Halloumi (2 x 250g blocks) – Drained and patted dry. Slice into 16 fries total.
• Olive Oil (2–3 tbsp) – Helps the crumbs stick and crisps the outside.
• Panko Breadcrumbs (40g) – Extra crunch. Regular breadcrumbs go a bit soggy.

For the Chilli Dip:

• Crème Fraîche + Mayonnaise (2 tbsp each) – The creamy base.
• Sweet Chilli Sauce (2 tbsp) – Brings sweetness and mild heat.
• Fresh Red Chilli (1) – Finely chopped for bite.
• Lemon Juice – Brightens it all.
• Chives (2 tbsp) – Optional, but they make it fresh.

INGREDIENT SWAPS THAT HOLD UP

• No panko? Use crushed cornflakes—I tested it and they crisp beautifully.
• Lighter dip? Swap mayo for Greek yoghurt.
• Add herbs? Toss rosemary or thyme into the fries before baking.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Fries went soggy	Overcrowded the pan	Space them out in a single layer
Breadcrumbs didn’t stick	Halloumi was too wet	Pat dry thoroughly before coating
Halloumi didn’t crisp	Oven wasn’t hot enough	Preheat fully and use a high shelf

HOW TO MAKE MARY BERRY’S HALLOUMI AND SWEET POTATO FRIES

1. Preheat Oven – Set oven to 220°C (200°C fan) and prep 1 baking sheet + 1 roasting tin.
2. Coat Sweet Potato Fries – Toss sweet potato chips with oil, cornflour, and paprika until evenly coated. Spread on roasting tin.
3. Prep Halloumi Fries – Slice each halloumi block into 8 sticks. Brush with oil, coat in panko. Lay on baking sheet.
4. Bake – Put sweet potatoes on top shelf for 15 mins. Flip them. Add halloumi to lower shelf. Bake another 15–20 mins.
5. Make Chilli Dip – Mix crème fraîche, mayo, chilli sauce, chopped chilli, lemon, and chives. Season to taste.
6. Serve – Pile fries and halloumi into bowls. Serve dip on the side.

TIPS FROM MY KITCHEN

• I flip the sweet potatoes gently with a spatula so they don’t break.
• I always preheat the tins in the oven—helps get that initial sizzle.
• If I’m short on time, I prep the dip earlier and stash it in the fridge.

STORAGE + REHEATING

• Fridge: Store cooled leftovers in an airtight container for up to 2 days.
• Reheat: Oven at 180°C for 10–12 mins. They crisp up again nicely.
• Dip: Keeps well in the fridge for 2–3 days. Stir before serving.

FREQUENTLY ASKED QUESTIONS

Q: Can I air fry this instead?
A: Yes—just reduce cook time slightly and shake halfway.

Q: Can I make this ahead?
A: Prep the dip and slice the halloumi ahead. Fry and bake fresh for best texture.

Q: What’s a good dip alternative?
A: Greek yoghurt with harissa or a garlicky tahini sauce works well.

Try More Recipes:

• Mary Berry Sweet Potato Fries
• Mary Berry Halloumi and Sweet Potato Fries
• Mary Berry Crispy Squid With Aioli