To a gallon-sized zip-top plastic bag, add the sliced sweet potato, cornstarch, salt, smoked paprika, cinnamon, and black pepper. Seal the bag and toss to coat.
Drizzle half of the olive oil on the bottom of a large baking tray. Spread the fries out evenly on the tray (it’s ok if they’re close). Drizzle the remaining half of the olive oil on top.
Roast for 25 minutes, and then remove from the oven, flip the fries, and roast for 15 to 20 minutes more, depending on how crispy you like them.
Sprinkle the rosemary on top.
Serve warm along with the Creamy Garlic and Rosemary Dip for dipping.
For the Creamy Garlic and Rosemary Dip:
Add all ingredients to a medium bowl and stir to combine.
Chill until using, or store in an airtight container in the fridge for up to 5 days.
Notes
Cornstarch Substitute: Instead of cornstarch, you could use 1 tablespoon tapioca starch or arrowroot starch.
Vegan Version of the Creamy Garlic and Rosemary Dip: Instead of Greek yogurt use vegan mayo and instead of heavy whipping cream use canned unsweetened full-fat coconut milk.
Reheating: Reheat sweet potato fries in a preheated 350F oven until warm, or in an air fryer at 350F for about 5 minutes.