Lupin Free Coconut Crispy Sweet Potato Fries
Sweet potato fries that actually crisp up in the oven — not just go limp and sad — are genuinely worth celebrating. The secret here is a combination of arrowroot starch, a hot wire rack, and melted coconut oil, which together create that satisfying crunch without any flour-based coatings that could sneak in unwanted ingredients. Arrowroot is a naturally clean thickener that crisps beautifully at high heat, making it a brilliant stand-in for the grain or legume flours that often show up in coated fry recipes. Turmeric, ginger, and garlic powder give every golden stick a warm, aromatic depth that makes plain ketchup feel almost too simple. Patting the sweet potatoes completely dry before tossing them is a small step that makes a huge difference — moisture is the enemy of crispy, and this recipe takes no chances. Served straight from the oven with a scatter of fresh parsley, these fries are the kind of side dish that disappears before anything else on the table.
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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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