Cashew Free Coconut Crispy Sweet Potato Fries
Sweet potato fries that actually crisp up in the oven feel like a small miracle, and this recipe delivers exactly that. 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 all the way around each fry — no soggy bottoms, no sad steaming. Melted coconut oil brings a subtle richness while turmeric, ginger, and garlic powder give every bite a warm, golden depth that makes these feel way more exciting than your average side dish. Many packaged fries and seasoning blends sneak in unexpected tree nut derivatives or are processed on shared lines, so making these from scratch with a short, clean ingredient list is a genuinely stress-free move. The arrowroot coating is the real MVP here — it crisps beautifully without any grain-based flour, making this a naturally gluten-free and nut-free win all at once. A final scatter of fresh parsley adds a pop of color and brightness right before serving, though they're honestly irresistible straight off the rack. Serve them immediately while they're at peak crunch and watch them 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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