Peel the sweet potatoes, then chop into small pieces. Add to a saucepan filled with boiling water over medium high heat to boil for 8-10 minutes, until fork tender.

Use a slotted spoon to transfer the softened potatoes to a large mixing bowl. Let steam in the bowl for 5-10 minutes.

Use a potato masher to make the potatoes into mashed potatoes.

Add the spices and cornstarch. Mix with a spatula until combined.

Transfer the mashed potatoes a parchment lined quarter sheet pan (or 9x13 pan). Press into an even layer.

Freeze for 30 minutes. If making in advance, you can freeze up to the day prior.

Transfer potatoes to a cutting board and use a kitchen knife to slice into 1/2" thick strips.

Heat up 3-4" of frying oil in a large skillet over medium high heat.

Once oil has reached 375F, work in small batches of 3-4 long fries at a time to fry until deeply golden, about 2-3 minutes. If you find the fries are falling apart, it's likely the oil is not staying hot enough.

Use a slotted spoon to transfer the golden fries to the paper towel lined baking rack to drain excess oils.

Then Enjoy!