Sweet Potato Fries with cinnamon salt and basil, spiced tomato ketchup and vegan mayonnaise

0 Ratings
Servings people
Difficulty Easy
Cooking time
Cooking time 10 minutes


Recipe for 10 portions

  • 1kg Lamb Weston 6x13 Sweet Potato Fries
  • 1 tbsp salt
  • 1 tsp cinnamon powder
  • 1 tub basil cress
  • 300g Italian tomato puree
  • 2 beef tomatoes 
  • 80g maple syrup
  • 60ml apple cider vinegar
  • 60ml water
  • 1 tbsp Ras-el-hanout
  • 125g cashew nuts, raw and unsalted
  • 1 lime, juiced
  • 125g water
  • 1 tsp Dijon mustard


Flavours, as we perceive them, are made up of different flavour components. At the molecular level, there are clear similarities between basil and cinnamon and they both turn out to combine very well with tomato. The combination of the sweet potato and the cinnamon-salt is really unimaginably delicious. Definitely try this and you will see that your guests will be pleasantly surprised by it. This dish is also completely vegan thanks to the cashew nut-based mayonnaise.

  • Mix cinnamon with salt
  • Boil the ketchup components together and allow it to cool
  • Weigh everything for the cashew mayonnaise in a blender and blend until it’s the desirable texture. Season to taste with salt
  • Deep-fry the Sweet Potato Fries at 175°C for 2:30mins
  • Spoon into trays or plates
  • Top with the mayonnaise and ketchup
  • Garnish with the basil cress