Pistachio Free Coconut Crispy Sweet Potato Fries
Sweet potato fries that actually get crispy in the oven feel like a myth — until you try this method. The secret is a combination of thoroughly dried potato sticks, a light coating of arrowroot starch, and a preheated wire rack that lets hot air circulate underneath from the very first minute. Melted coconut oil brings a subtle richness and helps the exterior turn deep golden, while turmeric, ginger, and garlic powder give every bite a warm, savory depth that makes plain fries feel boring by comparison. Packaged snacks and restaurant fries can be a minefield when you're avoiding tree nuts due to shared fryers and mixed seasoning blends, so making a batch like this at home puts you fully in control of every ingredient. The steps are straightforward — peel, cut, dry, toss, bake, flip — and the payoff is a tray of fries with genuinely crisp edges and tender centers. A scatter of fresh parsley at the end keeps things bright and a little fancy without any extra effort. Serve them straight from the oven while they're at their crunchiest best.
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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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