AIP Friendly Coconut Crispy Sweet Potato Fries
Crispy fries that actually work on a strict elimination protocol can feel like a unicorn, but this sheet-pan method delivers the real deal. Sweet potatoes get tossed in melted coconut oil and a light dusting of arrowroot starch — that starch is the secret weapon, forming a delicate crust that mimics the crunch you'd normally get from grain-based coatings. Turmeric, ginger, and garlic powder bring warmth and depth without reaching for anything off-limits, so the flavor is anything but boring. The technique matters here too: preheating the wire rack inside the oven means the undersides crisp up immediately instead of going soggy, and spacing the fries apart keeps steam from ruining the texture. A thorough pat-dry before seasoning is the other non-negotiable step — it takes an extra minute and makes a noticeable difference in the final crunch. Finished with a scatter of fresh parsley, these come out golden, fragrant, and satisfying enough to serve to anyone at the table, not just those following a healing diet. This recipe makes four servings, so it's easy to pull together as a crowd-pleasing side on a weeknight.
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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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