Ingredients
Method
- Preheat the oven to 350.
- Put the chopped sweet potatoes in a mixing bowl and add the coconut oil and mix well with your hands.
- Add in the curry powder and salt and mix well again with your hands. (yes, it's messy)
- Add the arrowroot starch to the potato mixture and mix again.
- Spread out on a baking sheet lined with unbleached, chlorine-free baking paper.
- Bake for around 1 hr 15- 1hr 30 minutes flipping halfway, until the outsides are somewhat crispy. (see notes to speed up time)
Notes
Unrefined coconut oil has a smoke point of 350, meaning it's best to cook with it at 350 or lower. I know it's not ideal, but on days you don't have forever, just cook them around 400-420 depending on your oven and they'll be done sooner.
A perforated pan speeds up cooking time as well as gets them a little crispier.
Cut them around the same size so they bake more evenly. Thicker fries will take longer to cook.
I like the arrowroot starch to get more crisp, but I've made this many times without. I usually cut the potatoes into small cubes for this recipe when I omit the starch.
You could also turmeric and/or cinnamon to the curry powder as well. Try these with chili powder, cayenne, and garlic powder in place of the curry powder when you want a little more spice!
If you are using extra large sweet potatoes, up the seasonings, coconut oil and arrowroot starch a bit so it's all well seasoned.
Gluten-Free | Dairy-Free | Plant-Based | Vegan | Refined Sugar-Free
