Low Sugar Coconut Crispy Sweet Potato Fries
Sweet potato fries can be a sneaky source of hidden sugars — many restaurant versions are tossed in sweetened coatings or served with dipping sauces loaded with added sweeteners. This version keeps things completely clean, leaning on the natural sweetness of the potato itself rather than any added sugar to make them irresistible. Arrowroot starch and melted coconut oil do the heavy lifting here, creating a light, crispy exterior that rivals anything you'd pull from a deep fryer. The warm spice blend of turmeric, ginger, and garlic powder gives every fry a savory, aromatic kick that makes you forget you're eating something genuinely wholesome. The technique matters too — starting the fries on a preheated wire rack lets hot air circulate underneath, so you get that satisfying crunch on all sides without a drop of oil beyond what's already in the recipe. Patting the sweet potatoes completely dry before seasoning is the kind of small step that makes a big difference, pulling moisture away so the coating crisps instead of steams. Finish with a scatter of fresh parsley and serve them straight from the oven while they're at peak crunch.
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Learn more →Ingredients
4 servings
- 2 lb sweet potatoes (about 3 medium), peeled
- 2 tbsp arrowroot starch
- 2 tbsp coconut oil, melted
- 1 tsp fine sea salt
- 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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