Beef Free Coconut Crispy Sweet Potato Fries
Sweet potato fries that actually crisp up in the oven — not just go limp and sad — are something of a holy grail, and this recipe genuinely delivers. The secret is a combination of arrowroot starch and a preheated wire rack, which pulls moisture away from the fries and lets hot air circulate all around them so the edges turn deep golden and firm. Coconut oil adds a subtle richness while keeping everything completely plant-based and free from any animal-derived fats. Turmeric, ginger, and garlic powder give each fry a warm, savory depth that makes them taste far more complex than a simple side dish has any right to. Patting the sweet potato sticks thoroughly dry before seasoning is a small step that makes a huge difference — don't skip it. Finish with a scatter of fresh parsley and serve them straight from the oven while they're still crackling, because these are at their absolute best the moment they hit the plate.
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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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