Sweet potato fries that actually crisp up in the oven — not just go limp and sad — are something of a holy grail, and this recipe genuinely delivers. The secret is a combination of arrowroot starch for that 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 pan. Coconut oil adds a subtle richness while keeping everything completely free of grain-based ingredients, so there's no rye flour or rye-derived starch hiding anywhere in the coating. Turmeric, ginger, and garlic powder give these fries a warm, golden depth that makes them taste far more complex than the short ingredient list suggests. Patting the sweet potatoes thoroughly dry before tossing them is the step most people skip — don't — because moisture is the enemy of crunch. Serve them straight from the oven with a scatter of fresh parsley and a pinch of extra salt, and they disappear fast.
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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.
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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