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.
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 Tablespoons of olive oil over the fries. 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. 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.
