Wash and dry your sweet potato, using a peeler to remove any imperfections you might not want to consume. You can remove all the skin if you so desire.
Cut your potato into 1/2 inch thick strips. I like to start by cutting it in half vertically and horizontally. Then 1/2 inch slices, depending on the thickness each slice should make 3-4 fries. Just make sure they're all uniform.
Transfer them to a large bowl with cold salted water. Let them soak for about 6 minutes.
Drain the water and lay them out on a clean dish towel to dry.
Toss them in a bowl with coconut oil and spices till fully coated. Lay them out on a parchment lined baking sheet, making sure to give them space.
Bake for 10 minutes flip and 12-14 minutes to brown, (Broil as needed to crisp them up more).
Remove them from the oven to cool.
If you want to make these extra crispy, toss them with a tbsp of arrow root powder or cornstarch.
Recipe by The Plant Philosophy at https://theplantphilosophy.com/thick-cut-sweet-potato-fries-roasted-onion-dip/