Step 1

Start by scrubbing 2 medium sweet potatoes that are similar in size and shape. Peel and trim the ends off of the sweet potatoes. Cut into flat 1/4-inch planks and then slice those into 1/4-inch(ish) sticks or fries.

Step 2

Soak the fries in a bowl filled with cold water for 30 minutes or up to 24 hours. If soaking for longer than 2 hours, I personally would refrigerate.

Step 3

Meanwhile, in a small bowl, measure and add the cornstarch, kosher salt, paprika, garlic powder, onion powder and freshly ground black pepper. Stir this together until thoroughly combined. Set off to the side.

Step 4

Place a empty, rimmed metal baking sheet in the oven and then preheat your oven (with the pan) to 425°

Step 5

Meanwhile, drain the sweet potato fries into a colander and rinse well under water. Transfer to a clean kitchen towel and towel-dry thoroughly.

Step 6

Place the sweet potatoes into the bowl (I washed the one they were soaking in while they were in the colander) and toss in the avocado oil. Add the seasoned cornstarch and toss well to coat evenly.

Step 7

Once the oven has preheated, use oven mitts to remove the hot pan and place on a heatproof surface. Generously spray the preheated/hot pan with avocado oil. Then add the sweet potato fries in an even layer.Bake for 15 minutes.

Step 8

After 15 minutes, remove the pan and use tongs to carefully turn each fry. If they happen to stick just give it a minute and come back to that one. Once given a chance to cool a little, they should unstick themselves.

Step 9

Rotate the pan and continue to bake for 5-10 minute increments until the fries are crispy – or about 10 to 15 minutes more.

Step 10

Once golden and crispy, taste and add more salt if desired. Baked fries will always lose some of their crispiness as they sit, so it's always best to serve immediately.