The Crispest Sweet Potato Fries (No Lie!)

• 1 pound Narrow Sweet Potatoes (these Work Best For Fry-shapes)
• 4 cups Canola Oil
• 1/2 cups Cornstarch
• 1/2 cups Sparkling Water
• Salt To Taste

1. Slice the (unpeeled) sweet potatoes into French fry shapes (about 1/4" wide and 4" to 5" long). Heat the oil in a 2-quart skillet over high heat until it reaches 375u0b0F.
2. In a small bowl, add the cornstarch. Slowly whisk in the sparkling water, scraping the bottom as you go. Dunk all of the sweet potato fries in this mixture, and let them drain on a rack.
3. Drop handfuls of the sweet potatoes in the oil at a time, and stir with a fork to break up any clumps every so often. Fry them until they begin to brown on the outside, and when stirring, you can tell they're firm, not limp. It should take 10-12 minutes per batch. Don't be afraid to turn up the heat to keep the oil up to temperature.
4. Drain each batch of sweet potatoes on a paper towel-lined plate, and sprinkle with salt immediately. Welcome to the crispiest French fries in the world. Serve hot.

sweet potatoes, canola oil, cornstarch, sparkling water, salt

Taken from tastykitchen.com/recipes/sidedishes/the-crispest-sweet-potato-fries-no-lie/ (may not work)