Soy Free Coconut Crispy Sweet Potato Fries

Sweet potato fries that actually crisp up in the oven feel like a small miracle, and this version delivers with a satisfying crunch and a warm, golden color that makes them almost too pretty to eat. The secret is a combination of arrowroot starch and melted coconut oil, which coat each stick in a light, crispy shell without any of the soy-based oils or additives that sneak into so many store-bought or restaurant versions. Turmeric, ginger, and garlic powder give every bite a subtle, earthy depth that elevates these well beyond basic fries. Preheating the wire rack inside the oven is a clever move that lets heat hit the undersides immediately, so the fries roast rather than steam and come out firm and dry instead of soft and limp. Patting the sweet potatoes completely dry before tossing them is the other non-negotiable step — it makes a real difference in the final texture. A scatter of fresh parsley at the end adds a pop of color and a little brightness to balance the warm spices. Serve them straight from the oven while they're at peak crispiness, and don't be surprised when they disappear fast.

About Fig

Fig 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 →