Shellfish Free Coconut Crispy Sweet Potato Fries
Sweet potato fries that actually crisp up in the oven — not just go limp and sad — are genuinely worth getting excited about. The secret here is a combination of thorough drying, a light coat of arrowroot starch, and baking on a preheated wire rack so hot air circulates all the way around each fry. Coconut oil adds a subtle richness while turmeric, ginger, and garlic powder give the whole batch a warm, golden depth that makes plain salted fries feel boring by comparison. Every ingredient in this recipe is naturally free from shellfish and ocean-derived additives, so there's no label-scanning or second-guessing required. That's a bigger deal than it sounds, since some seasoning blends and specialty oils can carry unexpected cross-contact risks. A scatter of fresh parsley at the end brightens everything up and makes the plate look like you actually tried. Serve them straight from the oven while they're still crackling — these do not wait well, and you won't want them to.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!