Black Pepper Free Coconut Crispy Sweet Potato Fries
Sweet potato fries have a reputation for coming out soggy, but this version genuinely delivers on the crispy promise. Arrowroot starch coats every stick in a light, crackly shell, while preheating the wire rack inside the oven means the undersides start crisping the moment they hit the surface — no steaming, no sad limp fries. Coconut oil adds a subtle richness, and the combination of turmeric, ginger, and garlic powder gives each fry a warm, golden depth that makes them impossible to stop eating. For anyone avoiding black pepper, seasoning blends and spice mixes at the store are a constant guessing game, but here every ingredient is listed and intentional — nothing hidden, nothing ambiguous. A scatter of fresh parsley at the end keeps things bright and a little fancy without any extra effort. Serve them straight from the oven while they're still crackling, because that's when they're at their absolute best.
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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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