Pescatarian 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 every single time. The secret is a combination of arrowroot starch and melted coconut oil, which together create a light, golden coating that crisps beautifully in the dry oven heat rather than turning soft and soggy. Preheating the wire rack inside the oven is a clever move that gives the undersides a head start on browning the moment the fries hit the surface. Turmeric, ginger, and garlic powder bring a warm, aromatic depth that makes these taste far more interesting than your average side dish. Patting the sweet potato sticks completely dry before seasoning is the kind of small step that makes a big difference — moisture is the enemy of crunch, and this recipe doesn't skip it. Every ingredient here is naturally plant-based and ocean-friendly, so there's nothing to second-guess when you're cooking for a pescatarian table. Finish with a scatter of fresh parsley and serve immediately while the edges are still crackling.
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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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