Method

Fried Version

Prep

• Fill a large mixing bowl ~halfway with cold water
• Peel sweet potatoes
• Cut into ¹⁄₄″ slabs, and then cut those into ¹⁄₄″ sticks
• Transfer cut sweet potatoes into the water and mix around to wash
• In a gallon freezer bag, mix ¹⁄₂ cup corn starch and ~6 tbsp water
  • if this is too thick, add water until it can easily coat the sweet potatoes
  • if you need to make more, the ratio is 4 parts corn starch to 3–4 parts water
• Line 1–2 sheet pans with aluminum foil and a wire rack

Fry sweet potatoes

• Drain the water from the sweet potatoes
• Put oil in your frying vessel
• Bring temperature to 325–350°F
• Working in batches add the potatoes to the corn starch slurry in the freezer bag and coat
• Transfer to the fryer and cook for ~2 minutes
• Use a spider to remove them from the oil to the wire rack, and separate to cool
• After you're done frying all potatoes the first time
  • optionally dip in corn starch mixture again
  • fry a second time until they're brown and crispy (2–3 minutes)
• Let cool on a wire rack / paper towel lined plate
• Salt and season as soon as they come out of the fryer

Baked Version

Prep

• Preheat oven to 425°F
• Peel and wash sweet potatoes
• Line a baking sheet with aluminum foil

Make fries

• Cut sweet potatoes into ¹⁄₄″ sticks
• Toss in a medium mixing bowl with corn starch to coat
• Transfer to the baking sheet
• Toss with some oil
• Bake at 425°F for ~[15–25??] minutes
• Toss in salt and spices while still warm