Crispy and flavorful oven‑baked sweet potato fries coated in cornstarch and spices for extra crunch.

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Preheat oven to 425 °F. Line 1–2 baking sheets with parchment and position racks top & bottom.
Cut sweet potatoes into uniform ¼″‑thick sticks.
In a large bowl, toss fries with cornstarch to coat evenly.
Add oil and spices; toss until well coated.
Spread fries in a single layer on baking sheets, not touching.
Bake 15 minutes, then rotate pans between racks and flip fries.
Bake another 7–10 minutes until golden‑brown and crisp.
Let cool 2 minutes; serve warm.

For extra crispiness, soak cut fries in cold water 30 min, drain & dry before tossing with cornstarch.
Don’t overcrowd pans—use two sheets if needed.
Season fries with salt and spices right after baking to avoid burning spices.
Best served fresh; reheat leftovers at 350 °F until crisp.