Anti Inflammatory Coconut Crispy Sweet Potato Fries
Sweet potato fries that actually get crispy in the oven — without a deep fryer or a drop of inflammatory vegetable oil — are genuinely worth getting excited about. The secret here is a combination of thoroughly dried potato sticks, a light coat of melted coconut oil, and a dusting of arrowroot starch that crisps up beautifully in the high heat. Preheating the wire rack inside the oven is a clever move that lets hot air circulate under every fry from the moment they hit the pan, so you get golden edges instead of soggy bottoms. Turmeric and ginger aren't just there for color — both are widely recognized for their anti-inflammatory properties, and they give these fries a warm, subtly spiced flavor that pairs perfectly with the natural sweetness of the potato. Garlic powder rounds everything out into something that tastes far more indulgent than it actually is. A scatter of fresh parsley at the end adds a bright, herby finish that makes the whole plate look as good as it tastes. Serve them straight from the oven while they're still crisp and you'll have a hard time convincing anyone these came from a baking sheet.
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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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