for the fries:
2 large sweet potatoes, peeled and cut into 6x1/4x1/4-inch matchsticks (some will be shorter than 6 inches)
4 teaspoon cornstarch, divided
2 tablespoons grapeseed oil
1/4 teaspoon ancho chile powder (the book calls for chipotle chile powder; I had ancho)
fine sea salt
for the sauce:
1/4 cup dijon or yellow mustard, or a mix
1/4 cup mayonnaise
1 teaspoon date syrup (or honey or maple syrup)
1/4 teaspoon cayenne pepper
*fries recipe from The Ultimate Guide to Vegetable Side Dishes, sauce recipe from Bake at 350
Place the cut sweet potatoes in a bowl of cold water. Cover and refrigerate at least one hour or overnight. Drain, rinse with fresh water, and pat dry. They should not be visibly wet.
Set oven racks on the top and bottom thirds of the oven. Preheat oven to 420°. Line two rimmed cookie sheets with heavy-duty foil, dull side up. Lightly spritz with cooking spray. Set aside.
Place half of the potato sticks in a large plastic bag. Sprinkle with 2 teaspoons cornstarch. Trap as much air as possible in the bag, think a chip bag, and cinch the top. Shake vigorously to coat the potatoes. Empty the bag into a large bowl and use your hands to toss with 1 tablespoon of the oil and half of the chile powder. Arrange fries in a single layer on a prepared pan. Repeat with the remaining potatoes.
Place the pans on racks and bake for 15 minutes. Remove from oven and toss with a stiff spatula. (If you have an issue tossing, don't panic. They'll release more easily once cooked through. If so, toss before the cooling/crisping.) Rearrange into single layers. Rotate the pans, back to front, top to bottom, and bake another 10-15 minutes, until browned and cooked through.
Turn off the oven, prop the door open halfway, and let them cool and crisp for 10 minutes. Toss with sea salt and serve.
Meanwhile, make the dipping sauce. Stir together the mustard, mayo, syrup, and cayenne. Serve with the fries.
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