Yeast Free Coconut Crispy Sweet Potato Fries
Sweet potato fries that actually get crispy in the oven feel like a small miracle, and this recipe delivers exactly that. The trick is a combination of thoroughly dried potato sticks, a light coating of arrowroot starch, and a preheated wire rack that lets hot air circulate underneath every single fry from the moment they hit the pan. Coconut oil adds a subtle richness while helping the edges go deep golden without any of the additives or preservatives that can sneak into store-bought frozen versions. Turmeric, ginger, and garlic powder give these fries a warm, aromatic depth that makes them feel far more interesting than a basic side dish. For anyone navigating a yeast-free lifestyle, this recipe is naturally free of anything fermented or leavened — just whole, clean ingredients that happen to produce something genuinely craveable. Serve them straight from the oven with a scatter of fresh parsley and maybe a dipping sauce on the side, because they are at their absolute best when they are hot and just barely crisp enough to snap.
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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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