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1
Wash the sweet potato and cut it into 1/2 inch batons or fries. You don't have to peel it.
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2
Fill a bowl with the water, and place the fries in the water for anywhere from 1- 12 hours. You can also leave them in the fridge all day while you're at work and make them for dinner. I often cut one up at breakfast, soak it, and have it later for lunch.
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3
Heat the oven to 450' and line a baking sheet with parchment paper.
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4
Rinse the fries thoroughly in cold, running water, and dry thoroughly on paper towels. Get them as dry as you can.
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5
In a small bowl, whisk together the corn starch, salt and spices. In another small bowl, whisk an egg white until very frothy, but still in liquid form.
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6
Using tongs, toss the fries in 1/2 of the spice and cornstarch mixture, and then pour over the egg white, and toss again to thoroughly coat the fries in egg white. Finally, add the remainder of the corn starch and spice mixture and mix one more time to make sure everything is coated well.
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7
Place the fries on the parchment paper and give them room to breathe - don't crowd them. If you're making a double batch, use two sheets and rotate the pans.
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8
Place in the bottom third of the pre heated oven, and bake for 20 minutes, turning the fries and rotating the pan halfway through. It's also not a bad idea to open the oven every five minutes to let any moisture escape.
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9
Serve with chipotle mayo, mayo with Siracha sauce, or cilantro and lime aoli. Even BBQ sauce makes a great dip.
