Gather your sweet potatoes.
Get some corn starch.
Also get some olive oil.
Cut your sweet potatoes until they’re a medium thickness. Not hugely thick cut and not shoestring.
Let potatoes soak in water for an hour – half the day. (not mandatory, but recommended)
Preheat oven to 425°
Throw a Tablespoon or two of cornstarch into a plastic bag.
Dump a handful of sweet potatoes into the bag with the cornstarch. Twist the top of the bag so it forms a balloon with some air inside and shake the fries around until they’re lightly coated with the cornstarch.
Put your coated fries on a non stick cookie sheet.
Drizzle 2 Tbsps. of olive oil over the fries. This is if you want to be healthy.
Any vegetable oil will work. I’ve used sunflower, canola, etc. etc.
You can use as much oil as you want.
The more oil you use the easier time you’ll have of getting the fries crispy but the less healthy they will be.
I usually go the totally unhealthy route to ensure the fries are crispy. Just keep glugging the oil until the fries are well coated.
Using your hands, make sure the fries are well coated.
Arrange them on the sheet again, so they have space between each fry. The less fries on the pan the better they’ll cook. Too many shoved together and they’ll never get crispy. They’ll just steam. Pop the fries into your preheated oven and cook for 15 minutes.
Meanwhile you can make the dipping sauce. Mix together 1/2 cup of mayonaise with 1 teaspoon of Sriracha sauce and 1/4 teaspoon of Cayenne Pepper.
You can adjust the proportions to taste. Mix it up and taste it then adjust as you like.
Check the fries after 15 minutes, flip them over (you might have to use a spatula depending on how “non stick” your pan is) and return to the oven if necessary for another 5 minutes.
If you prefer your fries, deep fried throw them in the deep fryer at the highest setting for a few minutes instead of sticking them in the oven.