Pork Free Coconut Crispy Sweet Potato Fries
Sweet potato fries always sound simple until you end up with a soggy, limp pile that barely makes it off the baking sheet. This version sidesteps that entirely by using a few smart techniques — a preheated wire rack, a thorough pat-dry, and a light coating of arrowroot starch — that work together to pull moisture away from the surface and let the edges go genuinely golden and crisp. Coconut oil adds a subtle richness that plays beautifully against the warm spice blend of turmeric, ginger, and garlic powder, giving every bite a little depth without being heavy. Every single ingredient here is naturally free of pork and pork-derived additives, so there's no label-reading stress or ingredient swaps required — just straightforward, clean cooking. The uniform cut is worth the extra knife work; keeping the sticks the same thickness means they finish at the same time and you don't end up with half-burnt, half-soft results. A scatter of fresh parsley right before serving brightens the whole plate and makes these look as good as they taste. Serve them immediately straight from the oven while they're still crackling — these are at their absolute 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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