Wash and scrub the sweet potatoes. Trim the ends. Cut into even fries about 1/4–1/2 inch thick (aim for uniform size so they cook evenly). For 1 lb of sweet potatoes this will yield roughly one generous baking sheet.

Soak (optional for crispiness)

Place the cut fries in a bowl of cold water and soak for 20–30 minutes to remove excess starch. If short on time you can skip this step but soaking improves crispness.

Dry

Drain the fries and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — moisture prevents crisping.

Coat with binder

In a large bowl, toss the dried fries with cornstarch until lightly and evenly coated. The cornstarch creates a crisp exterior when baked.

Season and oil

Add the olive oil to the bowl and toss to coat the fries evenly. Sprinkle kosher salt, black pepper, smoked paprika, garlic powder, and cayenne pepper over the fries and toss until uniformly seasoned.

Arrange on sheet

Spread the fries in a single layer on the prepared baking sheet with space between pieces. Crowding causes steaming and soft fries — use two sheets if necessary.

Bake

Bake at 425°F (220°C) for 12 minutes. Rotate the pan (or flip the fries) and bake an additional 8–12 minutes until edges are browned and fries are tender. Total baking time is typically 20–24 minutes depending on thickness and oven.

Broil for extra crisp (optional)

If you want extra crispiness, switch the oven to broil for 1–2 minutes at the end (watch closely to avoid burning) to brown the edges further.

Finish and serve

Remove from oven and immediately taste for seasoning; sprinkle an extra pinch of salt if needed. Toss with chopped fresh parsley, if using. Serve hot.

Dipping Sauce (optional)

Combine mayonnaise, sriracha, lime juice, honey, and salt in a small bowl. Whisk until smooth and adjust heat or sweetness to taste. Chill briefly or serve immediately alongside fries.