Capsaicin Free Coconut Crispy Sweet Potato Fries
Sweet potato fries can be a minefield when you're avoiding capsaicin — most seasoning blends and spice mixes sneak in chili powder, cayenne, or paprika without a second thought. This version skips all of that entirely and leans on turmeric, ginger, and garlic powder instead, delivering a warm, earthy depth that's genuinely satisfying without a trace of heat. Arrowroot starch is the real secret weapon here, coating each stick in a fine, even layer that crisps up beautifully in the oven. Starting the fries on a preheated wire rack means hot air circulates all the way around them, so you get that golden, firm edge without any sad, soggy undersides. Coconut oil adds a subtle richness that plays perfectly off the natural sweetness of the potato. A scatter of fresh parsley at the end keeps things bright and a little fancy for what is, at its heart, a very easy weeknight side. Serve them straight from the oven while they're still crackling — they don't wait around.
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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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