BHA & BHT Free Coconut Crispy Sweet Potato Fries
Sweet potato fries that actually crisp up in the oven feel like a small miracle, and this version delivers with a satisfying crunch and warm, earthy spice in every bite. The secret is a combination of thoroughly dried potato sticks, a light coating of arrowroot starch, and a preheated wire rack that lets hot air circulate underneath — no soggy bottoms, no sad steaming. Coconut oil brings a subtle richness while keeping the ingredient list completely clean, which matters a lot when you're avoiding synthetic preservatives like BHA and BHT that sneak into so many packaged snacks and cooking oils. Turmeric, ginger, and garlic powder layer in a golden, savory warmth that makes these fries genuinely interesting rather than just a side dish afterthought. Frozen or bagged fry products are notorious for containing preservative blends you didn't ask for, so making these from scratch with whole sweet potatoes puts you fully in control. A scatter of fresh parsley at the end adds a pop of color and brightness that makes the whole plate look as good as it tastes. Serve them immediately straight from the oven and they'll disappear fast.
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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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