Ingredients :

• Sweet potatoes — Get large ones with bright orange flesh. Smaller ones are sweeter but harder to cut into even sticks. Avoid those with soft spots or peeling skin — a sign they’ve been sitting around too long. The skin is edible and crisps up nicely in the oven, so if you’re feeling lazy about peeling, no problem.
• Cornstarch — This is what makes all the difference, and it is irreplaceable here. It absorbs surface moisture and forms a thin crust during cooking. Without it, the fries will release water and steam instead of roasting. One to two tablespoons for four sweet potatoes — no more, otherwise you’ll notice a floury taste in every bite.
• Oil — Avocado oil is ideal because it handles high heat without smoking. Sunflower or grapeseed oil also works. Avoid extra virgin olive oil for this recipe — it burns at high temperatures and gives an unpleasant bitterness that overpowers everything else.
• Spices — The classic that never fails: garlic powder and smoked paprika. For something spicier: cumin and chili. A milder version that works well for appetizers: a pinch of cinnamon and one of sugar. It all depends on what you’re serving alongside — these fries are a neutral base that you can steer however you like.