If using an organic sweet potato, simply chop into shoestring pieces. If non-organic, peel and then chop. The easiest way is to chop off the ends, cut in half into two approximately 3-inch long pieces, then stand up the two halves, and slice into 1/2 inch thick pieces.
Next, lay down the slices, use a fork to score them, then chop into 1/2 inch thick shoestring pieces.
Put the chopped sweet potato into a large mixing bowl. Coat thoroughly with oil, so that all pieces are coated (use a little bit more oil if necessary). Next, add all spices and mix again, until all pieces are thoroughly coated.
Arrange sweet potato in a single layer on a baking sheet, giving them as much space in between as possible to ensure best crisping.
Roast for 20-25 minutes, turning the fries halfway in between to ensure even cooking.
When desired crispness is reached, remove, let cool slightly, and serve.
*Choose long thin sweet potatoes, they will be easier to chop into uniform shoestring pieces. A large sweet potato is about 1 pound.