• Once your sweet potatoes are peeled and cut into fries, place them in a large bowl and soak them in cold water for about an hour (this helps them get crispy!)
• Drain sweet potatoes, pat dry and add to a large plastic sealable bag. Add in cornstarch and shake until sweet potatoes are lightly dusted making sure there are no clumps.
• Transfer sweet potatoes to a large bowl and drizzle with olive oil.  Sprinkle in garlic powder, onion powder, oregano, chipotle chili powder and coconut sugar, tossing well making sure to coat the sweet potatoes entirely.

For the Oven:

• Preheat oven to 450 degrees F and line two baking sheets with foil sprayed with non-stick cooking spray, set aside.
• Spread sweet potatoes into a single layer on both baking sheets, making sure they aren't touching each other, and bake for 15 minutes. Using a spatula toss sweet potatoes around on the sheet and spread back out into a single layer. Bake an additional 15 minutes until golden brown.
• Pull fries out of the oven and sprinkle (liberally) with sea salt and enjoy!

For the Air Fryer:

• Preheat air fryer to 380 degrees F.
• Cook in 2 or 3 batches, depending on the size of your basket without overcrowding the pan, for 12 to 13 minutes turning them halfway, until the sweet potato fries are crispy.
• Sprinkle with sea salt and enjoy!