Baked until crisp, these coconut crusted sweet potato fries are pure food happiness.
Coconut Crusted Sweet Potato Fries
- 1 cup sweetened coconut
- 1/2 teaspoon kosher salt
- 2 egg whites
- 1 teaspoon chili powder
- 1 sweet potato peeled
Preheat oven to 400°F.
Line baking sheet with foil and spray with nonstick cooking spray.
Place coconut in blender, and puree into smaller pieces.
Add salt, mix well. Spread on small plate.
Whisk egg whites and chili powder in small bowl.
Cut sweet potato into thin fries.
Dip sweet potato in egg whites; roll in coconut.
Place on prepared tray.
Bake for 15 minutes; flip.
Bake another 15 minutes or until golden brown.
Sweet potatoes may be my favorite fall vegetable. Although I adore butternut squash and pumpkins, I find sweet potatoes to be more versatile. Need a hearty side dish for your grilled chicken? Bake a sweet potato. Want a healthier way to serve goat cheese? Use sweet potato rounds. Looking for a different meal to start your morning? Try PB&J Sweet Potatoes. Plus, sweet potatoes work for dessert also. What more could you ask of one piece of produce?
To learn more about this recipe, originally published in August 2017, keep reading.
I have this love-hate relationship with sweet potato fries. I think that their sweetness and flavor make them a much tastier treat than regular french fries. However, if I make them at home, I bake them and struggle to get the crispiness that I so enjoy. I’ve tried lower temps for longer times and higher temps for shorter times. I’ve tried coating the fries in olive oil and egg whites. The results have been mixed, but typically they’re full of flavor while lacking crunch.
Since I like playing/working in the kitchen, I figured it was time to try for a different version of sweet potato fries. What if I added a coating beyond seasoning and eggs or oil? Could coconut add an exterior that delivered on my penchant for crunch? The answer is kind of.
You may read “kind of” and think that this recipe wasn’t a success, but you’d be wrong. First of all, I’m sharing the recipe. All of my recipe fails are deleted. Second, although these fries weren’t the crunchiest I’ve had, they were absolutely addictive. The coconut did a provide a bit of texture to the fries, and it also added a delightful amount of sweetness and saltiness. I honestly ate a plate of these as my entrée during my testing. I’m calling it a vegetarian dinner instead of a snack dinner.
A few notes on these fries:
- Although they aren’t as unhealthy as the deep fried version, they’re probably not all that healthy once they’re covered in sweetened coconut.
- I served them with a sweet and spicy dip. However, I think they would also pair nicely with honey mustard, barbecue sauce, or buffalo sauce.
- I opted for a lower temp and longer baking time to deliver the crunch. If your oven runs hot, be sure to keep an eye. The coconut will start to burn if left in the oven too long, and who wants burnt fries?
For a weekend snack, these are a perfect, homemade option.