Cut the peeled potatoes lengthwise into thin strips, about a ¼-½ inch in thickness. Place the fries into a large bowl with cold water for at least 30 minutes (or up to 2 hours). This will help to rinse off the excess starch and make them crispy in the end. When done, don’t forget to pat dry the fries with a paper towel.
Next, toss potatoes in cornstarch until evenly coated, then add paprika, salt, pepper. And drizzle with olive oil, toss to combine.
Preheat oven to 425 F.
Spread the fries onto a baking tray lined with parchment paper. It’s important that you spread them out to give them plenty of space to ensure they crisp up on the edges - use two trays or bake in batches. If needed, use a brush to apply the olive oil onto fries to make sure all of them are covered in it.
Bake for 20-25 minutes, then flip the fries over and bake for 10-12 minutes more (or until you see the edges become golden brown and crispy).
When fries are ready, place them in a large bowl and drizzle truffle oil, and additional salt and pepper (if needed).
When done, serve sweet potato fries on their own or sprinkled with vegan parmesan or regular grated parmesan, chopped parsley and mayo sour cream dipping sauce.