Sweet Potato Fries

* We love these sweet and spicy sweet potato fries! To prevent the sweet potatoes from turning brown, do not cut them until ready to use. Be careful with spice mixture - start with just a little and add more as desired. It can get HOT.
* In step 2, place a layer of paper towels under the wire rack or the wire rack over the sink to collect any drippings.
* The sweet potatoes are fried in two batches to prevent overcrowding the pot, which can lead to a reduction in oil temperature and uneven cooking.

Ingredients:
1/4 teaspoon chili powder 
1/4 teaspoon garlic powder 
1/4 teaspoon cayenne pepper 
1/2 teaspoon salt 
1 cup cornstarch 
3/4 cup club soda , chilled
2 pounds sweet potatoes, peeled and cut into 1/2- by 1/4-inch lengths

Directions:
1.  Adjust oven rack to middle position and heat oven to 200 degrees. Combine chili powder, garlic powder, cayenne, and salt in small bowl.

2.  Heat oil in large Dutch oven over high heat to 375 degrees. While oil is heating, whisk cornstarch and club soda in medium bowl.

3.  Working in small batches, dip sweet potatoes in cornstarch mixture, allowing excess to drip back into bowl, and transfer to wire rack.

4.  When oil is ready, fry half of sweet potatoes, stirring occasionally, until golden brown and crisp, about 6 to 8 minutes.

5.  Drain fries on paper towel-lined baking sheet and transfer to oven. Return oil to 375 degrees and repeat with remaining fries.

6.  Transfer crisp fries to bowl, sprinkle with spice mixture and toss to coat.  

Make Ahead: In step 2, the coated sweet potatoes can be frozen on a wire rack set over a rimmed baking sheet until just set, about 15 minutes, then transferred to a zipper-lock bag and kept frozen for up to 1 month. When ready to serve, proceed with step 3 (the fries might take a minute or two more to become golden brown and crisp).