Vegetarian Coconut Crispy Sweet Potato Fries
Sweet potato fries that actually get crispy in the oven can feel like a myth, but this recipe cracks the code with a few smart techniques. Patting the cut sticks completely dry before they go anywhere near the oven is the first move, and tossing them in arrowroot starch creates a light coating that crisps up beautifully without any breading or frying. Melted coconut oil adds a subtle richness while helping the spice blend — turmeric, ginger, and garlic powder — cling to every piece. Baking the fries on a wire rack set over a hot sheet pan means heat circulates all around them, so the undersides get just as golden as the tops. The result is deeply savory, warmly spiced fries with edges that crunch and centers that stay tender. A scatter of fresh parsley at the end keeps things bright and makes the whole plate look as good as it tastes. Serve them straight from the oven while they're at peak crispiness — these don't wait around.
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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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