Coconut Crusted Sweet Potato Fries
Serves: 8 servings
  • 2 tablespoons olive oil
  • 3 eggs
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • 1 lb. 3 ounces sweet potatoes cut into fries, ¼ to ½ inch thick
  • 2 cups unsweetened finely shredded coconut
  • 2 tablespoons coconut sugar
  • Olive oil cooking spray
  • 1 lime, cut into wedges
  • Chipotle aioli (optional - recipe in notes)
  1. Preheat the oven to 400 degrees and brush two baking sheets with 1 tablespoon of olive oil.
  2. In a shallow dish (such as a pie plate) whisk together the eggs, salt, pepper, and garlic powder. In another shallow dish combine the shredded coconut and coconut sugar.
  3. Dip the sweet potatoes into the egg mixture (4 or 5 at a time) and then coat them with the coconut/coconut sugar mixture. Place on a baking sheet. Repeat with remaining sweet potatoes.
  4. Spray with a layer of olive oil cooking spray.
  5. Bake on the bottom racks of the oven for 20 minutes, rotating the baking sheets halfway through the baking time, until the sweet potato fries are browned and crispy.
  6. Serve with lime wedges and chipotle aioli if desired.
½ cup Greek yogurt
½ cup mayo
1 puréed chipotle pepper from a can of chipotle peppers in adobo sauce
Sat and pepper to taste

Combine all ingredients.
Recipe by Queen of My Kitchen at