Mary Berry Halloumi and Sweet Potato Fries

This easy Mary Berry Halloumi and Sweet Potato Fries recipe is a quick, delicious snack or side, combining crispy sweet potato fries and golden halloumi sticks. Served with a creamy chilli dip, it’s packed with flavour and perfect for sharing. Plus, you can adjust the spices or add herbs for a personalised touch!

This Halloumi and Sweet Potato Fries Recipe Is From Cook and Share by Mary Berry

Ingredients Needed:

Sweet Potato Fries

• 3 large sweet potatoes (about 250g each), peeled and cut into long thin chips (about 8 cm long and 1 cm thick)
• 2 tbsp olive oil
• 2 tbsp cornflour
• 2 tsp sweet smoked paprika

Halloumi Fries

• 2 blocks halloumi (250g each), drained
• 2–3 tbsp olive oil
• 40g panko breadcrumbs

Chilli Dip

• 2 tbsp full-fat crème fraîche
• 2 tbsp mayonnaise
• 2 tbsp sweet chilli sauce
• 1 red chilli, deseeded and finely chopped
• A good squeeze of fresh lemon juice
• 2 tbsp chopped chives
• Salt and freshly ground black pepper, to taste

How To Cook Halloumi and Sweet Potato Fries:

• Preheat the oven: Set your oven to 220°C (200°C Fan/Gas 7) and prepare a large baking sheet and a large roasting tin.
• Prepare the sweet potato fries: Place the sweet potato chips in a large bowl. Add olive oil, cornflour, and paprika, then toss to coat evenly. Spread the sweet potato chips in a single layer on the roasting tin.
• Slice and coat the halloumi: Cut each halloumi block in half horizontally, then slice each half into 4 long sticks, making 16 chips total. Brush the halloumi sticks with olive oil, then coat them with panko breadcrumbs. Arrange the halloumi in a single layer on the baking sheet.
• Bake the fries: Place the sweet potato fries on the top oven shelf and cook for 15 minutes. Flip the fries, then place the halloumi fries on the lower shelf. Continue baking both for another 15–20 minutes, until they’re crisp and golden.
• Make the chilli dip: In a small bowl, combine the crème fraîche, mayonnaise, sweet chilli sauce, chopped red chilli, lemon juice, and chives. Season to taste with salt and pepper.
• Serve: Arrange the sweet potato and halloumi fries in individual serving bowls with the chilli dip on the side.

Recipe Tips

• Ensure even coating on sweet potato fries: Toss the sweet potato fries thoroughly in cornflour, olive oil, and paprika to get an even coating. This helps them turn crispy and golden without sticking.
• Pat dry the halloumi: Before coating, pat the halloumi sticks dry with a paper towel. Removing excess moisture makes the breadcrumbs stick better and keeps the halloumi crispy.
• Use a hot oven: Preheat the oven well to ensure the fries and halloumi cook evenly and develop a crisp texture. A lower temperature can make them soft instead of crispy.
• Space the fries and halloumi evenly: Don’t overcrowd the pan,leave space around each piece. This allows for even cooking and prevents sogginess.
• Prepare the dip ahead: Make the chilli dip up to a day in advance for a richer, melded flavour. Plus, it’s one less thing to worry about when serving!

How To Store & Reheat Leftovers

• Refrigerate: Let leftover halloumi and sweet potato fries cool to room temperature. Then, place them in an airtight container and refrigerate for up to 2 days.
• Reheating: Place leftover halloumi and sweet potato fries on a baking sheet and warm them in a preheated oven at 350°F for 10–12 minutes to restore their crispiness.

Nutrition Facts

Serving Size: 1 serving

• Calories: 220 per serving
• Total Fat: 11g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 390mg
• Potassium: 320mg
• Total Carbohydrate: 25g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 7g

Try More Mary Berry Recipes:

• Mary Berry Mini Dauphinoise Potatoes
• Mary Berry Roast Potatoes
• Mary Berry French Buttered Potatoes
• Mary Berry Chicken Hot Pot
• Mary Berry Cottage Pie