- 2 large sweet potatoes, peeled and cut into uniform ¼-inch thick sticks
- 3 Tbsp. cornstarch
- 3 Tbsp. tapioca starch
- ¼ tsp. smoked paprika
- ⅛ tsp. cayenne pepper
- 2 Tbsp. canola oil
- Salt, to taste
- Place sweet potato sticks in large mixing bowl and cover in cold water. Cover with plastic wrap and place the bowl in the refrigerator for at least one hour and up to 24 hours.
- When ready to bake, place your oven racks in the upper and lower thirds of the oven.
- Preheat the oven to 425°F.
- Line two baking sheets with foil and coat with cooking spray.
- Drain and rinse the sweet potatoes, then blot with paper towels (they should still be a little damp).
- Place the sweet potato sticks in a large container with a lid, a large zip-top bag, or a clean, dry mixing bowl.
- In a small bowl, whisk together both starches, smoked paprika, and cayenne pepper. Sprinkle the starch mixture over the sweet potato fries. If using a lidded container or zip-top bag, seal and shake to coat the sweet potatoes. Otherwise, toss them in the mixing bowl to coat evenly. Tap out any excess starch.
- Drizzle canola oil over the sweet potatoes and toss to coat.
- Spread the sweet potatoes evenly onto the baking pans, being careful not to overcrowd the pans (the fries shouldn’t touch each other).
- Bake for 15 minutes, then flip the fries over. Rotate the pans from top to bottom and back to front and bake for an additional 15-20 minutes, until the fries are brown on the outside, but not burnt.
- Cool on the pan placed a wire rack for 5 minutes, then sprinkle with salt.