Nutmeg Free Coconut Crispy Sweet Potato Fries
Sweet potato fries that actually crisp up in the oven feel like a small miracle, and this version delivers on that promise without relying on any warm spice blends that typically sneak in nutmeg. The seasoning here keeps things bold and grounded — turmeric, ginger, and garlic powder give every fry a golden, savory coating that's genuinely exciting straight out of the oven. Arrowroot starch is the real secret weapon, creating that light, crackly exterior that makes these fries feel closer to a restaurant order than a weeknight side. Melted coconut oil adds a subtle richness and helps the starch do its job, so you get caramelized edges and a tender interior in the same bite. The technique matters too — starting the fries on a preheated wire rack means the heat hits from all sides, so nothing steams and nothing goes soggy. A scatter of fresh parsley at the end keeps things bright and pulls the whole plate together. Serve them immediately and they'll 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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