Vegan Recipe: Caribbean Sweet Potato Fries

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



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.

4 thoughts on “Vegan Recipe: Caribbean Sweet Potato Fries”

  1. These look and sound so nice, I love all the added spices, yum! I’ve been wanting to buy some sweet potatoes lately, just wondered what I could make with them. Great recipe, thanks Tanya!!

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