Directions

1. 1
   Place two large baking sheets in the oven and preheat to 230 C (450 F). The hot pan is key for crispy fries.
2. 2
   Place the sweet potato sticks in a large bowl of cold water and soak for at least 20 minutes to remove excess starch. Drain thoroughly and pat very dry with a clean towel.
3. 3
   Transfer the dry fries to a bowl. Sprinkle with the cornstarch and toss to coat evenly.
4. 4
   Drizzle with olive oil, then add the smoked paprika, cumin, garlic powder, cayenne and salt. Toss until every fry is well coated.
5. 5
   Carefully remove the hot baking sheets from the oven. Spread the fries in a single layer on the sheets with space between each. Don't overcrowd.
6. 6
   Bake for 15 minutes, then flip and rotate the pans. Bake for another 10-12 minutes until crispy and golden.
7. 7
   While the fries bake, whisk all the tahini dip ingredients together until smooth and creamy. Add water a teaspoon at a time if too thick.
8. 8
   Serve the fries immediately with the tahini dip on the side.