Start by preheating your oven to 425°F. You want it really hot to help the fries crisp up. Pop in a large baking sheet while the oven heats – this trick helps the fries start crisping the moment they hit the pan.

Wash your sweet potatoes well, but don’t peel them – the skin adds nice texture and nutrients (though I like them peeled). Pat them completely dry with a kitchen towel (wet potatoes = soggy fries).

Cut each potato in half lengthwise, then slice each half into long strips about ¼ inch thick. Try to keep them as even as possible – I like to first cut planks, then cut those into sticks. If some pieces are much thinner than others, they’ll burn before the thicker ones cook through.

Place your cut fries in a large bowl and cover them with cold water. Let them soak for 30 minutes. This pulls out excess starch and helps them crisp up better. While they’re soaking, mix your seasonings in a small bowl.

Drain the fries and dry them REALLY well with paper towels or a clean kitchen towel. Any moisture left will steam them instead of letting them crisp.

Put your dried fries back in the dry bowl, add the olive oil, and toss well to coat every piece. Then sprinkle with your seasoning mixture and toss again until evenly coated.

Pull out your preheated baking sheet (carefully – it’s hot!) and spread the fries in a single layer. Don’t crowd them – they should barely be touching. Use two pans if needed; overcrowded fries will steam instead of crisp.

Bake for 15 minutes, then pull them out and flip each fry over. They should be starting to show some color on the bottom. Put them back in for another 10-15 minutes.

You’ll know they’re done when the edges are browned and crispy, and a fork slides easily into the center of a fry. Some thinner pieces might get quite dark on the ends – that’s okay, they’ll be extra crispy!

Let them rest on the baking sheet for about 3-5 minutes before serving – they’ll crisp up a bit more as they cool slightly.