Preheat the oven to 450°F and place metal racks inside 2 rimmed baking sheets. This allows the oven's hot air to reach all sides of the fries so that you don't have to flip them halfway through baking. If you don't have metal racks, you can use parchment-lined baking sheets.
Soak the sweet potatoes in a large bowl of cold water 30 minutes. Drain, then pat dry.
Drizzle with olive oil (enough to lightly coat) and toss to coat.
Spread the potatoes in an even layer on the baking racks/sheets so that there's room between each fry. Bake for 30 to 38 minutes or until browned and crisp but not burnt. The timing may vary depending on your oven. If you aren't using the metal racks, flip the potatoes halfway through.
Remove from the oven and season generously with sea salt.
Toss with fresh herbs, red pepper flakes, and serve with ketchup, mustard, or chipotle sauce, as desired.
While these fries become lightly crisp in the oven, they're not as crispy as they would be if they were fried in oil. Still, they're fun and delicious (and way healthier). We love them, and I hope you do too!