Moroccan · Snack
Ras el Hanout Sweet Potato Fries
Sweet potato fries tossed in ras el hanout and roasted until caramelised at the edges, served with a preserved-lemon or harissa yoghurt dip, are a Moroccan-accented cafe snack that has become a modern staple. The warm spice against the sweet potato and cool dip makes them dangerously moreish.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Level
- Easy
Ingredients
- 800 g sweet potatoes, cut into fries
- 2 tbsp olive oil
- 1 tbsp cornflour
- 2 tsp ras el hanout
- 1/2 tsp salt
- For the dip: 150 g yoghurt, 1 tsp harissa, 1 tbsp olive oil, squeeze of lemon
- Chopped coriander, to finish
Method
- 1
Coat the fries
Toss the sweet potato fries with the cornflour first — it helps them crisp — then with the oil, ras el hanout and salt.
- 2
Spread out
Arrange in a single layer on a lined tray with space between them; crowding makes them steam and go soggy.
- 3
Roast
Roast at 220°C for 25–30 minutes, turning halfway, until caramelised and crisp at the edges.
- 4
Make the dip
Stir the harissa, olive oil and lemon into the yoghurt.
- 5
Serve
Scatter the fries with coriander and serve hot with the harissa yoghurt dip.
Chef's tips
- A light dusting of cornflour is the trick to crisper sweet potato fries, which never get as crunchy as regular chips.
- Give them plenty of space on the tray so they roast rather than steam.
- Season with the salt after roasting too, as sweet potato takes salt well.
Frequently asked questions
Why are my sweet potato fries soggy?
Usually overcrowding or too little heat. Use a hot oven, spread the fries out in one layer with gaps, and toss them in a little cornflour before roasting.
Can I use an air fryer?
Yes. Air fry at around 200°C for 15–20 minutes, shaking the basket, in batches so they are not crowded. They crisp up beautifully.