Gluten Free Coconut Crispy Sweet Potato Fries
Sweet potato fries always sound like a great idea, but getting them genuinely crispy — not soggy and limp — is where most recipes fall short. This version cracks the code with a few smart moves: thoroughly drying the potatoes, coating them in arrowroot starch instead of flour, and sliding them onto a preheated wire rack so hot air circulates all the way around each fry. The result is golden, firm edges with a tender center that actually delivers on the promise. Coconut oil adds a subtle richness, while turmeric, ginger, and garlic powder give every bite a warm, savory depth that makes plain ketchup feel almost unnecessary. Because the coating relies on arrowroot starch rather than wheat flour, there's no need to hunt down specialty blends or worry about hidden gluten in the crust. A scatter of fresh parsley at the end keeps things bright and a little fancy without any extra effort. Serve them straight from the oven — these are at their absolute best the moment they hit the plate.
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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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