Sesame Free Coconut Crispy Sweet Potato Fries
Sweet potato fries sound simple enough, but getting them genuinely crispy — not soggy or limp — takes a little strategy, and this recipe nails it. Patting the potatoes completely dry, coating them in arrowroot starch, and baking them on a preheated wire rack are the three moves that make all the difference, letting hot air circulate around every single fry. Coconut oil brings a subtle richness while turmeric, ginger, and garlic powder layer in warm, savory depth that makes these fries taste far more interesting than anything from a freezer bag. For anyone navigating sesame allergies, store-bought fries and seasoning blends can be a minefield — this recipe keeps every ingredient clean and straightforward, with zero hidden oils or spice mixes to second-guess. The result is a batch of fries with deep golden edges, a lightly crisp exterior, and that naturally sweet, earthy interior that makes sweet potatoes so satisfying. A scatter of fresh parsley at the end adds a little brightness and color right before serving. These are the kind of fries you make once and immediately want to put on permanent rotation.
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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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