We like our sweet potato fries in hardy wedges with the crispy peel still attached, but you could opt for disks or squared-off sticks and peel them first if preferred. The important thing is to make sure they’re all relatively the same thickness so that they char and crisp evenly. For the best sweet potato fries, pat the tubers dry before tossing them with the oil. For roasting, use the largest sheet pan you’ve got; more surface area means crispier fries (if you only have small pans, cook the sweet potatoes in batches). For the same reason, don’t be tempted to line the pan with parchment paper, which would act as an insulator, preventing the potatoes from developing a crust.