Cut the sweet potatoes into fry shapes. Aim for fries that are about ¼ inch thick and 3 to 4 inches long.

Once your sweet potatoes are cut, transfer the pieces to a large bowl and fill with water. Soak the sweet potatoes for 15 to 20 minutes.

Preheat the oven to 415 degrees F. Drain the sweet potatoes into a colander. Use paper towels to pat the fries dry. You want them as dry as possible.

Transfer the sweet potatoes back to a mixing bowl and add the tapioca flour, sea salt, and avocado oil. Use your hands to toss everything together until the sweet potatoes are well coated.

Spread the sweet potatoes on two oiled (or parchment-lined) baking sheets and spread them into a single layer. Try to leave space between each slice so that the fries bake evenly - if they are touching each other, they won’t crisp up as well.

Bake for 25 to 32 minutes, or until the fries have reached desired done-ness. Note: there’s no need to turn/flip/stir the fries partway through! In fact, they turn out best when you leave them be.

Remove the fries from the oven and use a metal spatula to scrape underneath the fries to release them from the baking sheets (some of them will likely be stuck. This is normal, and it is why a metal spatula comes in handy!).

Serve with your choice of dipping sauces and enjoy!