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Cut the sweet potato into thick Julienne strips. When choosing the thickness of the fries, keep in mind that thicker fries take longer to cook. Thoroughly wash the fries in lots of clean and cold water.
Let the fries sit in the cold water for a bit, this is important so that the starch comes out. This way the fries will be crisper when baked. Remove the fries from the cold water, pat dry to ensure the crispness of fries.
Season the fries with cornstarch, salt, paprika powder and cayenne pepper and sprinkle with olive oil. The salt will dehydrate the fries so that it removes a lot of the moisture of the sweet potato.
Line a baking sheet with parchment paper and divide all of the fries over the plate. Don't crowd the fries otherwise they won't cook as well, and you'll probably end up with soggy fries.
Since that's not our goal, we'll just leave some space in between the fries. If your oven is too small, bake the fries in two batches and re-heat afterwards.
Preheat your oven to 180 degrees Celsius, or 356 degrees Fahrenheit. Bake for about 20 minutes, turn the fries halfway. Enjoy these fries with nice tzatziki. Enjoy!