▢3 medium sweet potatoes peeled and cut into ¼” sticks ▢1 tbsp kosher salt divided ▢3 tbsp cornstarch ▢2 tsp paprika ▢1 tsp garlic powder ▢1 tsp ground black pepper ▢1/8 tsp cayenne pepper ▢1/8 tsp coriander ▢1/8 tsp cumin ▢3 tbsp vegetable oil (or vegetable & olive oil blend) ▢sea salt flakes optional
Place the raw sweet potato sticks in a large bowl add enough cold water to cover the fries, then sprinkle 2 tsp. of the salt over the top. Allow to sit for 1 hour, or more time if possible.
Preach the oven to 450 degrees Fahrenheit. Preheat a standard-sized cookie tray with a rim in the oven. Prepare a half-sheet of parchment paper by cutting it to size.
After draining the fries, combine them with the cornstarch, cumin, paprika, garlic, black pepper, cayenne pepper, coriander, and cumin in a large plastic bag. While shaking, leave a small amount of air in the bag to ensure an even coating.
After removing the tray from the oven and lining it with parchment paper, layer the fries on top while ensuring that there is sufficient space between them for baking. This is to prevent the fries from steaming.
After 20 minutes, turn, and continue baking for an additional 10 to 15 minutes, or until crisp and golden brown. Before serving, remove from the oven, sprinkle with sea salt, and allow to settle for 5 minutes. Enjoy without delay.