Seasonings: cayenne pepper, coriander, cinnamon, nutmeg, black pepper
Preheat your oven to 450 degrees.
Peel the potatoes if you want to. You’ll have to make your own decisions now about the best way to cut them; sweet potatoes are so varied in shape, there are no hard-and-fast rules. So, somehow you manage to cut them into about 1/2″ slices one way. Then cut 1/2″ slices the other way. The length is not so important, but I generally try to keep them about 2-3 inches long.
Toss all your little fry shapes with the oil and spread them out on a cookie sheet large enough so that they are in a single layer. If they are crowded on the pan they won’t get crispy. (Also, don’t use an insulated baking sheet if you can help it. I can’t help it since that’s the only one I have. But if you can help it, your fries will be crispier and deliciouser than mine.)
Slip those bad boys into your hot oven for 10-15 minutes, until they are browned on the bottoms. Pull them out and flip them over, rearrange so they are all in a single layer again. Put them back in the oven for another 10 minutes or so until they are sizzling and brown.
Sprinkle your salt and seasonings of choice on them while they are still hot. Then eat them while they are still hot. Mmm. So healthy. You’re gonna live forever!