Ingredients:

  • 2 lbs Large Sweet Potatoes, peeled and cut into 1/4-inch matchsticks
  • 2 tbsp Cornstarch
  • 3 tbsp Avocado Oil
  • 1 tsp Fine Sea Salt
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Black Pepper
  • 1/8 tsp Cayenne Pepper (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C). Line two large, rimmed baking sheets with parchment paper.
  2. Peel the sweet potatoes and slice them into even 1/4-inch thick matchsticks. Pat the fries completely dry with a lint-free kitchen towel to remove surface moisture.
  3. Place the dry fries in a large mixing bowl. Sprinkle with 2 tablespoons of cornstarch and toss vigorously until every fry is coated in a thin, matte white layer.
  4. Drizzle the avocado oil over the starched fries. Toss again until the white powder is fully hydrated and the fries are evenly glazed.
  5. Divide the fries between the two baking sheets. Arrange them in a single layer so that no fries are touching. This ensures even air circulation.
  6. Bake for 15 minutes. Remove the pans, flip the fries with a wide spatula, and return to the oven for an additional 10 minutes or until the edges are browned and crisp.
  7. While the fries are hot, transfer them to a bowl and toss with half of the sea salt, smoked paprika, garlic powder, black pepper, and cayenne. Sprinkle the remaining salt on the fries immediately after removing them from the oven.