Mary Berry’s Halloumi and Sweet Potato Fries is a vibrant, wholesome dish that blends the soft sweetness of roasted sweet potatoes with the golden, crisp bite of halloumi cheese. Halloumi, a firm Cypriot cheese known for its high melting point, is ideal for grilling or frying, making it the perfect savory companion to the naturally sugary sweet potato fries.
This recipe isn’t just about taste-it’s about balance. The contrast of sweet and salty, soft and crunchy, warm and fresh makes every bite an experience. Often served with a herby dressing or yogurt-based dip and a light salad on the side, this dish can be enjoyed as a main course or a hearty appetizer. It’s vegetarian, deeply satisfying, and beautifully simple.
Mary Berry’s Halloumi And Sweet Potato Fries Recipe
Ingredients Needed
Let’s break down the ingredients you’ll need. These are easy to find, and chances are, you already have many of them in your kitchen.
For The Sweet Potato Fries
- 2 large sweet potatoes (about 500g), peeled and cut into thick fries
- 2-3 tbsp olive oil
- Salt and freshly ground black pepper
- 1 tsp smoked paprika (optional, for a hint of warmth)
- ½ tsp garlic powder (optional, for an extra savory touch)
For The Halloumi
- 1 block (225g) of halloumi cheese, sliced into thick fingers or slabs
For Garnish And Serving
- Fresh parsley or coriander, chopped
- Zest and juice of ½ lemon
- Greek yogurt or a lemon-tahini dip (optional)
- Mixed salad leaves or rocket/arugula
Equipment Needed
No fancy equipment needed-this recipe is all about simplicity. Here’s what you’ll want to have on hand:
- Sharp knife
- Chopping board
- Baking tray (lined with parchment paper or foil)
- Mixing bowl
- Frying pan or griddle pan (non-stick works best)
- Tongs or a spatula
- Small bowl for garnishing ingredients
Instructions To Make Mary Berry’s Halloumi And Sweet Potato Fries
Alright, time to bring this mouthwatering meal to life! Let’s walk through the process step-by-step.
Step 1: Prep The Sweet Potatoes
Start by peeling your sweet potatoes and slicing them into thick fries or wedges. Try to keep the sizes consistent so they cook evenly. Toss them in a bowl with olive oil, salt, pepper, and your optional seasonings like smoked paprika and garlic powder. Spread them out on your baking tray, ensuring they’re not crowded (this helps them crisp up rather than steam).
Bake at 200°C (180°C fan) / 400°F / Gas 6 for 25-30 minutes, turning halfway through, until they’re golden on the edges and fork-tender inside.
Step 2: Cook The Halloumi
While your fries are baking, heat a frying or griddle pan over medium-high heat. No need to add oil, as halloumi releases some of its own as it cooks. Place your halloumi slices in the hot pan and cook for 2-3 minutes on each side until beautifully golden and lightly crisped.
Step 3: Assemble And Garnish
Once everything is cooked, it’s time to assemble. Layer your sweet potato fries on a serving plate, scatter the grilled halloumi on top, then finish with a sprinkle of chopped parsley or coriander. Add lemon zest for a burst of brightness and a little squeeze of lemon juice to cut through the richness. If using a dip, serve it on the side or drizzle over the top.
Tips And Tricks
Here are a few pointers to elevate this simple dish into something truly special:
- Crispy Fries Secret: Soak the sweet potato slices in cold water for 30 minutes before baking. This removes excess starch and helps them crisp up.
- Don’t Overcrowd the Tray: Spread the fries out in a single layer-use two trays if needed. Overlapping fries steam instead of crisp.
- Halloumi Tips: Pat the halloumi dry before frying. Moisture can cause it to splatter and prevents that nice golden crust from forming.
- Add Heat: If you like spice, sprinkle a bit of chili flakes or drizzle chili oil over the finished dish.
- Dip Ideas: Try serving with a yogurt and mint dip, lemon-tahini sauce, or even a harissa mayo for a Middle Eastern twist.
Mary Berry’s Halloumi and Sweet Potato Fries is a celebration of contrast and comfort. It’s a dish that feels indulgent without being heavy, sophisticated without being complicated. With its caramelized sweet potatoes, golden fried halloumi, and refreshing citrusy notes, every bite offers a mix of savory satisfaction and zesty brightness.
Perfect as a meat-free main course, a weekend treat, or an impressive side dish at a dinner party, this recipe is a testament to Mary Berry’s timeless cooking style: wholesome, delicious, and unfussy. Whether you’re already a halloumi devotee or new to its charms, this dish is sure to become a staple in your culinary rotation.
Easy Recipe Variations For Mary Berry’s Halloumi And Sweet Potato Fries
Mary Berry’s original recipe brings together the luscious, squeaky charm of halloumi with the naturally sweet, caramelized richness of sweet potato fries. But the real beauty of this dish lies in its versatility. There are so many ways you can tweak it to suit your mood, dietary needs, or what you’ve got in your pantry.
1. Spice It Up
Craving a bit more heat? Sprinkle your sweet potato fries with a dash of smoked paprika, cayenne pepper, or even harissa powder before baking. For an extra punch, toss the halloumi in chili flakes or serve the dish with a spicy yogurt dip infused with sriracha or chipotle.
2. Herbaceous Twists
Fresh herbs can completely transform this dish. Think thyme, rosemary, or za’atar tossed in with the sweet potatoes before roasting. You could also drizzle the finished dish with a quick mint and coriander yogurt sauce to add brightness.
3. Vegan-Friendly Version
While halloumi is undeniably delicious, you can swap it out for a vegan alternative-there are some excellent coconut oil-based or tofu-based halloumi substitutes on the market. For a homemade option, marinate firm tofu in lemon juice, olive oil, garlic, and oregano to replicate halloumi’s salty tang.
4. Add More Veggies
Why stop at sweet potatoes? Mix in some parsnips, carrots, or courgette strips for a rainbow of fries. These additions will not only add more variety but also boost the dish’s nutritional profile.
5. Go Global
Want to give it an international twist? How about adding a Middle Eastern flair with pomegranate seeds, tahini drizzle, and fresh parsley? Or lean Mediterranean with sun-dried tomatoes, olives, and a sprinkle of oregano? You could even go Greek-style with tzatziki on the side and lemon zest over the halloumi.
Storing Leftovers
Although this dish is at its best fresh from the oven when the fries are crisp and the halloumi is golden and warm, leftovers can still be quite delightful if handled well.
Refrigeration
Place any cooled leftovers in an airtight container and store them in the fridge for up to 3 days. Be sure not to stack the halloumi directly on the fries to avoid sogginess-use parchment paper as a barrier if needed.
Reheating Tips
To revive the texture and flavor:
- Use an air fryer or a hot oven (about 200°C/400°F) to reheat for 10-12 minutes. This helps restore the crispiness of the sweet potato fries and gives the halloumi a slight golden crust.
- Avoid microwaving if possible-it tends to make the fries mushy and the halloumi rubbery.
Freezing? Not Recommended
Halloumi doesn’t freeze well due to its high moisture content-it can turn grainy or lose its bounce. Sweet potato fries can technically be frozen, but they won’t have the same lovely texture once thawed and reheated. It’s best to enjoy this dish fresh or within a few days.
What To Eat With Mary Berry’s Halloumi And Sweet Potato Fries?
On its own, this dish makes for a hearty vegetarian main, but with the right accompaniments, it can easily become a dazzling part of a larger spread or an elevated lunch.
Fresh, Crunchy Salads
Balance the rich halloumi and sweet fries with something crisp and refreshing. Try:
- Cucumber and tomato salad with red onion and lemon vinaigrette
- Watercress and radish salad with a mustardy dressing
- Slaw with apple, cabbage, and carrots, lightly dressed in yogurt or a citrusy vinaigrette
Grains And Legumes
Add a more filling element to the plate:
- A quinoa tabbouleh with parsley, mint, and lemon
- Lentil and beet salad with feta crumbles
- Couscous with roasted vegetables, almonds, and dried apricots
Dips And Sauces
Dips take this dish to the next level. Think:
- Tzatziki for a creamy, cooling contrast
- Garlicky hummus or a spiced red pepper dip
- A drizzle of balsamic glaze or a spoon of chutney for a sweet-sour pop
Flatbreads Or Pita
Warm pita bread or grilled flatbreads are perfect for scooping everything up. Add a little yogurt dip and some greens and you’ve got yourself a wrap-worthy bite.
Conclusion
Mary Berry’s Halloumi and Sweet Potato Fries is a recipe that hits all the right notes-comforting, flavorful, and flexible enough to dress up or down. Whether you’re adding smoky spices, pairing with fresh salads, or digging into leftovers the next day, this dish is a delicious playground of possibilities. It’s a wonderful example of how simple, quality ingredients can come together to create something memorable-and with just a few tweaks, you can make it uniquely your own.
FAQs
What Ingredients Are Needed For Mary Berry’s Halloumi And Sweet Potato Fries Recipe?
To make Mary Berry’s halloumi and sweet potato fries, you will need the following ingredients: 2 sweet potatoes, olive oil, ground cumin, paprika, 250g halloumi cheese, fresh parsley (for garnish), and optional extras like lemon wedges or a yogurt dip for serving.
How Do I Prepare The Sweet Potato Fries For Mary Berry’s Recipe?
First, peel and cut the sweet potatoes into even fries. Toss them in olive oil, ground cumin, and paprika to coat them evenly. Then, spread the fries on a baking sheet in a single layer and roast at 200°C (400°F) for 25-30 minutes, or until golden and crispy, turning halfway through for even cooking.
How Should I Cook The Halloumi Cheese For This Recipe?
For Mary Berry’s recipe, slice the halloumi cheese into thick slices and dry-fry them in a non-stick pan over medium heat for 2-3 minutes on each side, or until golden brown and crispy. Alternatively, you can grill the halloumi for a slightly different texture. Serve the halloumi alongside the roasted sweet potato fries and garnish with fresh parsley.
