Seeds Free Coconut Crispy Sweet Potato Fries
Sweet potato fries that actually crisp up in the oven feel like a small miracle, and this recipe delivers exactly that. Arrowroot starch is the secret weapon here — it coats each stick in a fine, light layer that turns genuinely crunchy in the oven without any seed-based coatings or flour blends that could sneak in unwanted ingredients. Coconut oil adds a subtle richness while helping the exterior go golden and firm, and the combination of turmeric, ginger, and garlic powder gives every bite a warm, savory depth that makes plain fries feel boring by comparison. The technique matters too: starting the fries on a preheated wire rack means hot air circulates underneath from the very first minute, so you get crisp edges all the way around instead of a soggy bottom. Patting the sweet potatoes completely dry before seasoning is the kind of small step that makes a big difference, and it's worth taking the extra minute. Serve them straight from the oven with a scatter of fresh parsley, because these are at their absolute best while they're still hot and snappy.
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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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