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1
Boil sweet potatoes in water to cover for 10 minutes.
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2
Remove and allow to cool.
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3
Peel potatoes and cut into 1/4 by 1/4-inch thick batons.
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4
Meanwhile in a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer, (or in an electric deep fryer), heat oil over medium-low heat until the thermometer registers 300 degrees F. Make sure you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.
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5
Increase the heat to medium-high and add fries, a handful at a time, to the hot oil.
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6
Fry, stirring occasionally, until potatoes are soft and limp and just begin to brown, about 3 to 4 minutes.
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7
Using a skimmer or slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels.
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8
Let rest for at least 10 minutes or up to 2 hours.
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9
When ready to serve the fries, reheat the oil to 350?F.
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10
Transfer the blanched potatoes to the hot oil and fry again, stirring frequently until browned and puffed, about 1 minute.
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11
Transfer to paper lined platter and allow to drain for a minute.
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12
Combine the brown sugar, salt, cayenne and cinnamon in a large bowl.
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13
Add the fries and toss to coat.
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14
Serve immediately.
