Nightshade 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 a hot wire rack preheated right in the oven, thoroughly dried potato sticks, and a light dusting of arrowroot starch that creates a delicate, crackly coating without any grain-based flour. Coconut oil brings a subtle richness while helping everything turn that deep, gorgeous golden color. Turmeric, ginger, and garlic powder layer in warmth and depth, so these fries taste seasoned and intentional rather than plain. For anyone avoiding nightshades, fries can feel like a total off-limits category — no tomato-based dipping sauces, no paprika, no cayenne — but this recipe leans into bold flavor through spices that are completely safe and genuinely delicious together. A scatter of fresh parsley at the end adds a little brightness and color that makes the whole plate feel finished. Serve them immediately straight from the oven and they will 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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