Coconut Baked Sweet Potato Fries – An Evolutionary Tale in Our House

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In honour of family day, I thought I would share a few ways we make sweet potato fries.  It is a family favourite…well mostly Little Chews but we love them too.

Family day is coming up (Feb 15th).  It is a fairly new statutory holiday day here in Ontario since 2008.  I am definitely not complaining over an extra day off with hubby and Little Chews.  In honour of family day, I thought I would share a few ways we make the family favourite sweet potato fries that does not require deep frying.

Little Chews has been eating “sweet potato fries” since she started solid foods.  I used to cut the sweet potato into fries and throw them into a steamer basket.  Great for baby led weaning. She would learn to bite  into solid foods with these soft steamed fries instead of having everything fed to her as puree in a spoon.  Other mommies on the circuit loved watching her bit into them with two teeth :)

Later I started roasting these fries in the oven on a rack with olive oil so they would roast evenly.  Sweet potatoes have a higher tendency to be soggier than the good old potato because they retain more water, which make sense since weight per weight sweet potato has less calories.  So baking them on a rack allows for more surface area to release moisture and the crisping is through the drying out process and another bonus is that you don’t need to flip them on the wired rack.    Although still delicious, it did not provide a long lasting crisp; it got soggy as soon as they cooled.  The search continues…

Another trick we came across to crisp up sweet potatoes fries in the oven was by adding a coating that would provide crispness while the potato remain soft in the inside.  It is simple as pie  no even more simple, simple as 1..2..3.  A simple coating of corn starch is the key trick here and cooking them on parchment paper seem to provided a satisfying crisp I was looking for with minimal oil.  WIN WIN, I must say!
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We usually always use to use olive oil but to change it up from time to time we replace it with coconut oil. The coconut aroma just pairs so well with the sweetness of the fries – seems like a natural pair; Like peas and carrots, bread and butter, PB to his J…You catch my drift.  ENJOY!
Pin 020 - Coconut Baked Sweet Potato Fries

Coconut Baked Sweet Potato Fries

Prep Time: 5 minutes

Cook Time: 35 minutes

Yield: 4 servings


  • 3 cups sweet potatoes cut into 1/2 cm fries (~2 medium sweet potatoes)
  • 1 tbsp corn starch
  • 1 tbsp coconut oil


  1. Slice the sweet potatoes 1/2 cm think
  2. Cut the slices into 1/2 cm fries
  3. Transfer the fries into a clean plastic bag, add corn starch and shake until evenly coated
  4. Transfer the fries on to a baking sheet lined with parchment paper
  5. Drizzle melted coconut oil and toss.
  6. Arrange the fries in a single layer and bake @ 425 F for 20 mins and flip the fries and bake for another 15 mins or until all sides are golden.


I love this method of cooking sweet potato fries because they get slightly crispier when cool unlike when you do not use a cornstarch coating.


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24 thoughts on “Coconut Baked Sweet Potato Fries – An Evolutionary Tale in Our House

  1. Cristina Mandeville

    Yummy!!! I would like to invite you to our Healthy Living Link Party, it goes live on Wednesdays 5pm PST until Sundays 7pm PST. I would love to see your recipes shared with other bloggers! Hope to see you there!

    1. Chewie Post author

      We liked them plain! But lots of ppl like it with some sort of mayo or garlicky aioli which is a fancy mayo! Can go mexican and have it with chili or guac would be awesome!
      Man I think I want to make chili cheese fries with these now hahahaha

  2. Sarah

    First of all, your photos are beautiful. Second, I have never mastered sweet potato fries! They’re always too burnt or too mushy (usually too mushy)! I’ll have to try this recipe!

    1. Chewie Post author

      I know what you mean Sarah. Near the end of the cooking time I would watch the fries if making the first time. Every oven is a little different. It is a fine line between golden and burnt when trying to achieve crispy in the oven. These actually get a little bit more crispy as it cools a bit so its a little more forgiving!

  3. Lara @ Uptite Mamas

    Oh my gosh – Yes! I make sweet potato fries all the time, but I must now add corn starch and coconut oil. I’m so excited about this right now that I might have to run out and buy some sweet potatoes!

    1. Chewie Post author

      One veggie that my kid will for sure eat! Once I tried the coating – it was hard to go back Lara! You will see :)

    1. Chewie Post author

      I am always searching for replacing fried versions with baked versions. I can honestly say I don’t miss the fried ones. Its so good to have them fresh when you have a truly sweet batch of sweet potatoes! Thanks for stopping by Karen!

  4. Cynthia

    Visiting from the blog hop. I love the name of your blog! I’m close by – in Oakville.

    What a fantastic recipe! My husband and boys are such picky eaters; anything with different flavouring turns them away. I would love to try these, though, as I think I could get at least one other person to eat them with me! During the March Break, I’ll give it a go!

    1. Chewie Post author

      Hey Cynthia,
      Chewie is the nick name my husband calls me at home :) Give it a try! Always can use olive oil for more neutral taste.
      We are practically neighbours in the virtual world! So nice to meet another Cdn and in the GTA! Keep in touch!!!


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