Hazelnut 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, savory depth that makes plain fries feel boring by comparison. For anyone navigating tree nut allergies, packaged seasoned fries and restaurant versions can be a real gamble, but every single ingredient here is straightforward and easy to verify. The whole thing comes together in one bowl and one pan, which means less cleanup and more time enjoying a genuinely crunchy, golden result. A scatter of fresh parsley at the end adds a pop of color and brightness that makes these look as good as they taste. Serve them straight from the oven while they're at peak crispiness — they won't last long anyway.
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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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