Preheat your oven to 425°F. While it's heating, wash and scrub your sweet potato (no need to peel – the skin gets crispy and delicious!). Pat it dry with a towel.

To cut the fries, place the sweet potato on a cutting board. Cut it in half lengthwise. Place each half cut-side down on the board. Cut each half lengthwise into ½-inch thick slices (like planks). Stack 2-3 planks at a time and cut them lengthwise again into ½-inch thick strips. These are your fries! Aim for pieces that are about 2-3 inches long and roughly the width of your finger. The key is keeping them all similar in size so they cook evenly. (For wedges instead of fries, cut each half into 6-8 long wedges.)

Place all the cut fries on a large baking sheet. Drizzle the olive oil over them, then use your hands (or tongs) to toss everything together until each fry is lightly coated with oil. This coating is what makes them crispy!

Arrange the fries in a single layer on the baking sheet, making sure they're not touching or overlapping. If they're crowded, they'll steam instead of crisp up. Use a second baking sheet if needed – it's worth it!

Place the baking sheet on the middle rack of your preheated oven. Bake for 15 minutes.

With a spatula, flip/toss the potatoes, and continue to bake another 15-20 minutes or until they have a golden color. Sweet potatoes can go from perfectly golden to burnt in just a couple of minutes, so keep an eye on them!

Remove from the oven and let the fries cool on the baking sheet for 2-3 minutes. This helps them crisp up even more. Serve immediately while they're at their crispiest!