Smoky Sweet Potato Fries and 3 Special Dips
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Smoky Sweet Potato Fries and 3 Special Dips

Smoky Sweet Potato Fries and 3 Special Dips

with Baconnaise, BBQ Sauce and Guacamole | Perfect for sharing

Can't choose between dips? Why not have all three! These smoky paprika sweet potato chips are delicious dipped into baconnaise, BBQ sauce and guacamole. Enjoy as a starter, side or snack.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time20 minutes


serving amount

2 unit(s)

Sweet Potato

1 sachet(s)

Smoked Paprika

60 grams

Bacon Lardons

64 grams


(Contains Egg, Mustard)

64 grams

BBQ Sauce

1 pot(s)

Smashed Avocado


Nutritional information

Energy (kJ)2333 kJ
Energy (kcal)558 kcal
Fat25.1 g
of which saturates4.9 g
Carbohydrate69.7 g
of which sugars22.6 g
Protein11.2 g
Salt2.29 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Small Bowl
Large Frying Pan


Make your Sweet Potato Fries

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).

b) Pop the fries onto a large baking tray. Drizzle with oil, sprinkle over half the smoked paprika and season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

c) When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Make the Baconnaise

a) Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat.

b) Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

c) Once cooked, remove the pan from the heat and add the remaining smoked paprika. Stir to combine, then transfer to a small bowl and allow to cool, 10-15 mins.

d) Once cooled, add the mayonnaise to the bacon lardons. Mix to combine, then set aside your baconnaise for serving.

Dip, Dip, Hooray

a) Once roasted, add your sweet potato fries to a serving dish.

b) Serve the BBQ sauce, guacamole and baconnaise in 3 separate small pots alongside for dipping.