Turkey Free Coconut Crispy Sweet Potato Fries
Sweet potato fries that actually crisp up in the oven — not just go limp and sad — are a rare and beautiful thing, and this recipe genuinely delivers. The secret is a combination of arrowroot starch, melted coconut oil, and a preheated wire rack that lifts the fries off the pan so hot air circulates all around them. Turmeric, ginger, and garlic powder give every golden stick a warm, aromatic depth that makes plain salted fries feel boring by comparison. Patting the sweet potatoes completely dry before tossing them is a small step that makes a huge difference, so don't skip it. Everything here is straightforward plant-based pantry staple territory — no poultry, no meat-based fats, no hidden animal proteins to track down on a label. A scatter of fresh parsley right before serving adds a little color and brightness that makes the whole plate look as good as it tastes. Serve them immediately straight from the oven and watch them disappear.
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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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