Preheat oven to 450 degrees F. Line a rimmed baking pan with a piece of parchment paper.
Prep your sweet potatoes… You can either peel or leave the skin on – it’s really personal preference. If you do leave the skin on, make sure you give the spuds a good scrubbing first.
Slice your potatoes into large fry-shaped sticks with as uniform a thickness as you can.
In a large bowl, toss together your potatoes, coconut oil and liberal salt and pepper. Get ‘em all coated and the spices evenly distributed. Transfer your potatoes to the parchment-lined baking sheet… you’ll want the potatoes laying flat (not piled on each other) with a little bit of breathing room between each.
Pop the potatoes in the oven for 15 minutes. At 15 minutes, pull ‘em out, use a spatula to flip, and then put ‘em back in for another 10 minutes or so. Keep an eye to to make sure they don’t scorch.
Once they’re done, let them cool for a few minutes and transfer to a serving dish. I find that they don’t really need much of anything else – the combo of sweet and salty with the softer, “baked fry” texture is delightful.