Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Peel 1 sweet potato and cut into thin fry-shaped sticks completely dry with a towel, removing excess moisture is key to crispiness.
If using cornstarch or rice flour for extra crispiness, add 1 tbsp and toss it then add in 1 tbsp melted butter, ½ tbsp paprika, salt to taste, a pinch of pepper, and a sprinkle of cinnamon. Toss again until every piece is evenly coated.
Spread the fries in a single layer on the baking sheet, making sure they don't touch or overlap, so they crisp instead of steam.
Bake for 20-22 mins flipping halfway through, until edges are crisp and golden.
Let cool for a couple of minutes before packing it in the lunchbox
