Vegan Recipe: Caribbean Sweet Potato Fries

sweet potato fries

These island-spiced sweet potato fries provide the perfect accompaniment to grilled pineapple and black bean burgers, at summer picnics or grill-outs!


  • 4 medium sweet potatoes, peeled and sliced into thin strips about 3″ x 1/4″
  • 1/4 cup + 1 Tablespoon organic unrefined coconut oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon allspice
  • 1/8 to 1/4 teaspoon ground coriander (to taste)
  • 1/8 teaspoon ground cayenne (or more to taste, optional)
  • dash of ground paprika
  • 1/2 Tablespoon finely chopped fresh cilantro, or 1/2 teaspoon crumbled dried parsley


Heat coconut oil in a large skillet over medium-high heat, just until it sizzles when you touch it with a sweet potato strip. Fry the sweet potatoes 3-4 minutes in a single layer, stirring frequently, until crisp-tender. Use batch cooking as needed: don’t overcrowd the pan.

Drain fries in a single layer on a kitchen-towel-covered cookie sheet, and let cool slightly. Transfer to a large bowl and toss with salt, cumin, cinnamon, allspice, and cayenne. Top with paprika and cilantro or parsley before serving.


Production Notes

This recipe also makes a pretty dish using two orange sweet potatoes with two blue potatoes or purple sweet potatoes. This spice combination is good with carrot fries, too, if you don’t have sweet potatoes — sub 12 large carrots for 4 sweet potatoes.

Sweet potato peels make great dog treats — if you put them in the dehydrator for about 8 hours at 15o degrees, they make great dog treats that keep for a long time!

Be careful not to overcook, to avoid making the fries too soft.

I like the mildly coconutty flavor of unrefined coconut oil, for this recipe; if you don’t like coconut, use refined coconut oil instead.

Makes about 6 servings.


Image by the author, all rights reserved.

Keep up with the latest sustainable food news by signing up for our free newsletter. CLICK HERE to sign up!

About the Author

is an ecovore, veganist, messy chef, green girl, food revolutionary, and general free-thinkin' rabble-rouser. M.S. in a health profession, with strong interests in biology, nutrition, and healthy living - find her on .