Pecan Free Coconut Crispy Sweet Potato Fries
Sweet potato fries that actually get crispy in the oven feel like a small miracle, and this recipe delivers exactly that. The trick is a combination of arrowroot starch for a light, crackly coating and a preheated wire rack that lets hot air circulate all the way around each fry from the moment they hit the oven. Melted coconut oil brings a subtle richness while turmeric, ginger, and garlic powder give every bite a warm, savory depth that makes these way more interesting than a basic salted fry. Patting the sweet potatoes completely dry before tossing them is a small step that makes a huge difference — moisture is the enemy of crunch, and this recipe doesn't skip that detail. The whole thing is built from straightforward pantry ingredients, so there's no need to scan labels for hidden nut-based oils or worry about cross-contact from shared processing facilities. Finish with a scatter of fresh parsley and serve them straight off the pan while they're still crackling — they're the kind of side dish that disappears 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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