optional non-AIP spices to add: black peppercumin and/or a little cayenne
Preheat oven to 425*F.
Slice sweet potatoes into thin strips (I like to make "shoestring" style fries that are extra thin.) I leave the peel on, but you can peel them first before cutting if you'd like.
Recommended: Line baking sheet with parchment paper.
First toss fries in oil so they are well coated. I toss the fries while they are on the baking sheet, but you can do this in a bowl if you prefer.
Next mix the coating ingredients in a small bowl.
After tossing fries in oil, then toss the fries in the powdered coating. If you do this in the reverse order the coating will usually get more soggy instead of crispy. Again I toss the fries right there on the baking sheet and make sure they are evenly coated. Feel free to increase the tapioca starch and seasoning for a bigger batch of fries.
Arrange fries so they are spread out evenly and not overlapping. Use two baking sheets if needed.
Bake fries for roughly 25 minutes at 425*F, and Make Sure to Check them Halfway through Baking and flip them over for even cooking. If using 2 pans, rotate pan positions halfway through too.
After 25 minutes of baking, I flip them again then turn the oven to Broil for a few minutes, keeping a close eye on them.