Citrus 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 arrowroot starch and a preheated wire rack — the starch creates a delicate, crackly coating while the elevated rack lets hot air circulate underneath so nothing steams or goes soggy. Coconut oil adds a subtle richness that plays beautifully against the warm notes of turmeric, ginger, and garlic powder, making these fries feel far more interesting than anything you'd pull from a freezer bag. For anyone navigating a citrus-free lifestyle, store-bought frozen fries and seasoning blends can be surprisingly sneaky — citric acid shows up as a preservative in more products than you'd expect. Every ingredient here is straightforward and easy to verify, so you can season and bake with total confidence. A scatter of fresh parsley at the end adds a pop of color and a clean, herby finish that makes the whole plate look genuinely beautiful. Serve them immediately straight from the oven and watch them disappear.
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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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