Scrub clean 3 sweet potatoes under cold running water, then pat each one completely dry, cut off about ½ inch (1.25 cm) from each end so you can stand the sweet potato up vertically, and cut into thin vertical slices that are ¼ inch (.635 cm) thick, then cut each piece into slices that are ¼ inch (.635 cm) thick to end up with your fries

Add the cut sweet potatoes into a large bowl and fill with cold water, enough to cover all the sweet potatoes, let them sit in the water for at least 30 minutes, then drain into a colander and rinse under cold water, add the sweet potatoes over a dishcloth, making sure they´re all in a single flat layer and pat completely dry

Heat a large deep pan with a medium heat and add 2 ½ cups (560 ml) sunflower oil and ½ cup (120 ml) extra virgin olive oil, gently mix together

After heating the oil for 10 minutes, it shoud be hot but not smoking, add 1 piece of sweet potato into the oil, if it starts bubbling, the oil is ready to go, slowy add in the sweet potatoes into the hot oil, add them in batches and not all at once, otherwise the temperature in the oil will drop too quickly, make sure all the sweet potatoes are coated in the oil

After 15 minutes and the sweet potato fries have a light golden fried color, they should be fully cooked through, just pierce one with a toothpick, if it easily goes in, they are ready to go, gently remove the fries from the pan and transfer into a wire rack with paper towels underneath, making sure they´re all in a single flat layer

Turn up the heat on the pan from a medium heat to a medium-high heat

After heating the oil for 5 to 6 minutes on a medium-high, it should be hot, start adding the sweet potato fries back into the hot oil, once again adding them in batches so the temperature does not drop, after 10 to 12 minutes and the fries have a deep fried color to them, they should be done, remove from the pan and once again transfer into a wire rack with paper towels underneath, making sure they´re all in a single flat layer, season the fries generously with sea salt, a dash of garlic powder and a kiss of sweet smoked paprika, let them sit for 5 minutes

Meanwhile, run the oil in the pan through a fine sieve with a bowl underneath, discard the oil for the recipe but you can reuse for future recipes

After letting the sweet potato fries sit at room temperature for 5 minutes, they should be nice and crispy, transfer into a serving dish and sprinkle with freshly chopped parsley, serve at once, enjoy!