1 Prep the sweet potatoes
Wash the sweet potatoes and cut them into evenly sized wedges for uniform cooking.
2 Remove excess starch
Soak the wedges in cold water for 30 minutes. Drain and dry thoroughly using paper towels.
3 Coat
Toss the dried wedges with olive oil and a light dusting of cornstarch.
4 Bake
Preheat the oven to 260°C. Arrange the wedges in a single layer on a baking tray. Bake for 10 minutes, flip each piece, and bake for another 10 minutes until crisp.
5 Season and serve