Fish Free Coconut Crispy Sweet Potato Fries
Sweet potato fries that actually crisp up in the oven — not just go limp and sad — are a rare and beautiful thing, and this recipe nails it. The secret is a combination of arrowroot starch, a preheated wire rack, and coconut oil, which together create that satisfying crunch without a drop of anything from the sea. Turmeric, ginger, and garlic powder give every fry a warm, golden coating that smells incredible as it bakes and tastes even better straight off the pan. Patting the sweet potatoes completely dry before tossing them is a small step that makes a huge difference, so don't skip it. Spacing the fries out on the rack lets hot air circulate all the way around each piece, which is what separates truly crispy from merely okay. A scatter of fresh parsley at the end adds a pop of color and a little brightness to balance the earthy spices. Serve them immediately for maximum crunch — though honestly, they rarely last long enough to go cold.
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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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