Low Sodium Coconut Crispy Sweet Potato Fries

Total time45 min

Prep time15 min

Cook time30 min

Low Sodium Coconut Crispy Sweet Potato Fries

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Ingredients

4 servings

2 lb sweet potatoes (about 3 medium), peeled
Sweet Potato Fresh Sweet Potatoes Japanese Sweet Potato Healthy Fresh Produce Sweet Potato Microbaker Yam / Sweet Potato - 8 Oz
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2 tbsp arrowroot starch
2 tbsp coconut oil, melted
1 tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp ground turmeric
½ tsp ground ginger
½ tsp garlic powder

For serving

1 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Place a wire rack on a large baking sheet and set it in the oven. Preheat the oven to 425°F (220°C) with the rack inside — starting the fries on a hot surface helps the undersides crisp rather than steam.
2
Cut the peeled sweet potatoes into sticks about 1/4-inch thick and 3 inches long, keeping the pieces as uniform as possible so they cook evenly.

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