After peeling sweet potatoes, carefully slice evenly into ¼″ slices.Cut those slices every ¼″, so that you have French fried shaped strips.Soak the sticks in ice cold water for 30 minutes to remove some of the excess starches. In a narrow stock pot, pour frying oil about 4 inches deep.Heat oil on medium high heat, until shiny and ripples, but not smoking. If you have a thermometer, this should register about 350 degrees.When potatoes are done soaking, pat excess moisture off of potatoes (this will reduce risk of over-boiling of oil).Toss fries in corn starch. Test that oil is ready by placing one small potato in it; it should immediately begin frying.

In small batches, about a third at a time, quickly submerge potatoes in oil; and fry 4 to 6 minutes, until golden brown.

Remove with a slotted spoon or mesh ladle and salt with course salt IMMEDIATELY, tossing as you go.