Preparation

• Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven (make sure the top rack is about 6″ from the heat source and no closer). Line two large, rimmed baking sheets with parchment paper so the fries don’t get stuck to the pans.
• Peel the sweet potatoes and cut them into fry-shaped pieces about ¼″ wide and ¼″ thick. Transfer half of the uncooked fries to one baking sheet, and the other half to the other baking sheet.
• Sprinkle the sweet potato fries with the cornstarch and salt. Toss until the fries are lightly coated in powder. Drizzle the olive oil over the fries and toss until coated, ensuring no powdery spots remain.
• Arrange your fries in a single layer without overcrowding. Bake for 20 minutes, then flip the fries so they can cook on all sides.
• Arrange the fries in even layers across the pans again, moving any particularly browned fries toward the middle. Return the pans to the oven, swapping their positions.
• Bake for 10 to 18 more minutes, or until the fries are crispy. Keep an eye on them, as they can turn from crisp to burnt quickly.
• If desired, toss the baked fries with your choice of seasonings. Serve warm!