Brazil Nut 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 golden, lightly spiced crust that's genuinely satisfying. 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 from the very first minute — no soggy bottoms here. Coconut oil adds a subtle richness while helping everything caramelize beautifully, and the blend of turmeric, ginger, and garlic powder gives each fry a warm, aromatic depth that goes way beyond plain salted fries. Because the ingredient list is short and entirely whole-food based, there's no need to scrutinize labels for hidden tree nut derivatives or shared-facility warnings — everything here is straightforward and clean. Spacing the fries on the rack and flipping them halfway through is the kind of low-effort technique that makes a real difference in the final texture. Finish with a scatter of fresh parsley and serve immediately while they're still crisp and steaming.
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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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