Seed Oil Free Coconut Crispy Sweet Potato Fries
Sweet potato fries have a reputation for turning out soggy, but this method genuinely delivers on the crispy promise. Preheating the wire rack inside the oven is the secret weapon — the fries hit a hot surface the moment they go in, so the undersides start crisping right away instead of steaming. Arrowroot starch coats every stick in a light, almost lacquer-like layer that crisps up beautifully in the oven, and coconut oil brings a subtle richness without any of the refined vegetable or seed oils you'd find in most restaurant versions or frozen bags. The turmeric, ginger, and garlic powder give these fries a warm, golden depth that makes them taste way more interesting than a basic seasoned fry. Patting the sweet potatoes completely dry before tossing them is a small step that makes a big difference — moisture is the enemy of crunch, and this recipe takes that seriously. Scatter a little fresh parsley over the top before serving and you've got a side dish that looks as good as it tastes. These are the kind of fries that disappear fast, so you might want to make a double batch.
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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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