Caffeine 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 on that promise every single time. The secret is a combination of a preheated wire rack, thoroughly dried potatoes, and a light coating of arrowroot starch — that trio pulls moisture away from the surface so the edges turn deep golden and firm instead of soft and sad. Melted coconut oil brings a subtle richness that plays beautifully against the warm spice blend of turmeric, ginger, and garlic powder, giving every fry a flavor that's way more interesting than anything from a freezer bag. Everything in this recipe is naturally free of stimulants, so there's no need to scan labels or swap anything out — it's straightforwardly clean from start to finish. A scatter of fresh parsley at the end adds a little color and brightness right before serving. These are the kind of fries you'll want to make on a weeknight and then immediately plan to make again.
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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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