Wheat Free Coconut Crispy Sweet Potato Fries
Sweet potato fries always sound simple until you end up with a soggy, limp pile that nobody wants to eat. This version cracks the code with a few smart moves — thorough drying, a light coat of arrowroot starch instead of any flour or wheat-based coating, and a hot wire rack that lets air circulate under every single fry. The result is genuinely crispy edges with a tender, sweet center, and the coconut oil adds a subtle richness that plays beautifully against the warm spice blend of turmeric, ginger, and garlic. For anyone navigating wheat sensitivities, arrowroot is a brilliant swap because it coats and crisps without any of the grains you're avoiding — and it's a pantry staple worth keeping around. The golden color from the turmeric makes these look almost too good to eat, almost. Finish with a scatter of fresh parsley and serve them straight from the oven while they're still crackling.
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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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