Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Peel and cut the sweet potatoes into lengths that are about ½” thick to resemble fries.
Place the cut sweet potatoes into a large bowl and cover them with cold water. Let the fries soak for 30-45 minutes.
After they have finished soaking, drain the sweet potatoes and place them onto a large surface that has been lined with paper towels or dish towels. Pat with a towel to dry the sweet potatoes thoroughly.
Transfer the sweet potatoes into a large dry bowl and sprinkle on the cornstarch, garlic powder, and black pepper. Toss the sweet potatoes to coat them completely with the spices.
Drizzle the oil over the fries and mix well, ensuring that there are no dry spots of cornstarch left.
Place the sweet potato fries onto the prepared baking sheet and spread them out to be in a single layer, taking care to not overcrowd the pan.
Bake for 25-30 minutes, flipping once in between, until they are crispy and golden brown.
After the sweet potatoes are done baking sprinkle them with the desired amount of salt and parsley (if using), mix well and serve immediately.
Notes
You may skip the peeling step if you prefer.
I used a variety of orange and white sweet potatoes in this recipe, you may use whichever variety you desire.
Be sure to choose an oil with a high smoke point, such as avocado oil, canola oil, peanut or sunflower oil.