Nitrate & Nitrite Free Coconut Crispy Sweet Potato Fries
Sweet potato fries can be a surprisingly tricky snack to keep clean — many packaged or restaurant versions rely on seasoning blends and oils that sneak in unwanted additives. This oven-baked version keeps everything straightforward: real sweet potatoes, coconut oil, arrowroot starch, and a warm spice blend of turmeric, ginger, and garlic powder. That's genuinely it. The arrowroot starch is the secret weapon here, coating each fry in a thin, crispy shell that rivals anything you'd pull from a deep fryer. Starting them on a preheated wire rack means the heat hits from all sides, so you get golden, firm edges without any steaming or sogginess. The coconut oil adds a subtle richness that plays beautifully against the earthy sweetness of the potato and the gentle heat of the ginger. 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 while they're at peak crunch — they won't last long anyway.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!