Honey Free Coconut Crispy Sweet Potato Fries
Sweet potato fries have a reputation for turning out soggy, but this version cracks the code with a few smart moves that deliver genuinely crispy results. Arrowroot starch coats every stick in a light, almost lacquer-like layer that crisps up beautifully in the oven, while starting the fries on a preheated wire rack means hot air circulates all the way around them from the very first minute. Coconut oil adds a subtle richness and helps the edges go deep golden without any heaviness. The spice blend — turmeric, ginger, and garlic powder — gives these fries a warm, savory complexity that makes them feel like way more than a simple side dish. Many packaged or restaurant-style sweet potato fries sneak in sweeteners you might not expect, so making them from scratch with this short, straightforward ingredient list puts you fully in control. A scatter of fresh parsley at the end adds a little brightness and color that makes the whole plate look as good as it tastes. Serve them immediately straight from the oven and watch them disappear fast.
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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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