Paleo Coconut Crispy Sweet Potato Fries
Sweet potato fries that actually get crispy in the oven can feel like a myth, but this recipe cracks the code with a few smart moves. Patting the fries completely dry, tossing them in melted coconut oil, and baking them on a preheated wire rack means hot air circulates all the way around each piece — no soggy bottoms, no steaming. Arrowroot starch does the heavy lifting here, creating that light, crackly coating without any cornstarch or flour, which makes this a genuinely grain-free win. The spice blend of turmeric, ginger, and garlic powder gives every fry a warm, earthy depth that goes way beyond basic salted fries. Coconut oil adds a subtle richness that plays beautifully against the natural sweetness of the potato without tasting tropical or out of place. A scatter of fresh parsley at the end brightens the whole plate and makes it look like something you'd order at a restaurant. Serve them straight from the oven — these are at their best the moment they come off the rack.
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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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