Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven (make sure the top rack is about 6" from the heat source and no closer). Line two large, rimmed baking sheets with parchment paper so the fries don’t get stuck to the pans.

Peel the sweet potatoes and cut them into fry-shaped pieces about ¼" wide and ¼" thick. Transfer half of the uncooked fries to one baking sheet, and the other half to the other baking sheet.

Sprinkle the sweet potato fries with the cornstarch (use 1 ½ teaspoons per pan) and salt (¼ teaspoon per pan). Toss until the fries are lightly coated in powder. Drizzle the olive oil over the fries (1 tablespoon per pan) and toss until the fries are lightly and evenly coated in oil.

Arrange your fries in a single layer and don’t overcrowd. Bake for 20 minutes, then flip the fries so they can cook on all sides.

Arrange the fries in even layers across the pans again, moving any particularly browned fries more toward the middle of the pan. Return the pans to the oven, swapping their positions.

Bake for 10 to 18 more minutes, or until the fries are crispy. Keep an eye on them, as they can turn from crisp to burnt quickly.

If desired, toss the baked fries with seasonings, to taste. Serve warm!