Scrub & wash the sweet potatoes, pat them dry, then cut each one into fry-shaped pieces that are a 1/4 inch (.635 cm) wide and thick, making sure to cut them into similar sized pieces so they evenly bake

Transfer the cut sweet potatoes into a large bowl, fill with cold water, just enough to cover the sweet potatoes

After 30 minutes, drain the sweet potatoes, add them over a dishcloth, place them all in a single layer and pat completely dry

Add the potatoes back into the large bowl, add in 2 tbsp extra virgin olive oil and toss together

Add 1 tbsp corn starch into a small bowl, along with 1/2 tsp sweet smoked Spanish paprika and 1 tsp garlic powder, whisk together, add over the sweet potatoes, toss together until the mixture is no longer visible

Transfer the sweet potatoes into a baking tray that´s lined with parchment paper, make sure they´re all in a single layer and evenly spaced out

Add into a preheated oven, bake + broil option (bottom + top heat) 220 C - 425 F

After 25 minutes remove from the oven, gently flip the fries, add back into the oven and go for another 15 minutes, then remove from the oven, season the fries with sea salt & black pepper, transfer the fries with the parchment paper over a wirerack

After 5 minutes, transfer the fries into a serving dish, sprinkle with finely chopped fresh parsley and serve

To make the saffron mayo aioli, add in 2 cloves garlic roughly chopped into a mortar, along with 1/4 tsp saffron threads, using a pestle pound down until you form a paste, then add in 1/2 cup low-fat mayonnaise, 1 tsp lemon juice, 1 tbsp extra virgin olive oil and season with sea salt & black pepper, mix together until creamy, serve next to the sweet potato fries