PCOS Friendly Coconut Crispy Sweet Potato Fries
Sweet potatoes are already a powerhouse ingredient for balancing blood sugar, and these oven-baked fries lean into that with a spice lineup — turmeric, ginger, and garlic powder — that pulls serious anti-inflammatory weight. Arrowroot starch is the secret weapon here: it coats each stick in a light, crispy shell without any refined flour or cornstarch, keeping the carb profile cleaner and more blood-sugar-friendly. Coconut oil adds a subtle richness and helps everything turn golden in a hot oven rather than greasy and soft. The technique matters too — starting the fries on a preheated wire rack means the heat hits from all sides, so you get that satisfying crunch without deep frying or any added junk. It's the kind of side dish that genuinely feels indulgent but is built entirely from whole, intentional ingredients. Scatter a little fresh parsley on top before serving and they look as good as they taste.
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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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