Dairy Free Coconut Crispy Sweet Potato Fries
Sweet potato fries always sound like a great idea, but getting them genuinely crispy — not soggy and sad — is where most recipes fall short. This version cracks the code with a smart combination of arrowroot starch and melted coconut oil, which together create a light, crackly coating that holds up beautifully in the oven. The trick of preheating the wire rack inside the oven means the fries hit a hot surface the moment they go in, so the undersides crisp instead of steam. A warm blend of turmeric, ginger, and garlic powder gives every stick a golden color and a gently spiced, savory flavor that makes plain ketchup feel almost unnecessary. Since everything here is built from whole, plant-based ingredients, there's no butter, cream, or hidden dairy to worry about — just clean, bold flavor from start to finish. Scatter a little fresh parsley over the top before serving and they look as good as they taste. Serve them straight from the oven while they're at peak crunch, because these fries 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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