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

Time 10 minutes
Difficulty Easy


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