The more room you give the sweet potatoes on the baking sheet, the easier it will be for them to cook and become crispy. I prefer using ghee or coconut oil as these options hold up better at high heat and provide more health benefits after being cooked than butter or other oils. 

Serves 6–8

For the fries

4 medium sweet potatoes, peeled and sliced into thin fries
2 tablespoons tapioca powder
1⁄4 cup ghee
11⁄2 teaspoons chili powder
1⁄4 teaspoon black pepper Salt to taste

For the ketchup

1 (6-ounce) can tomato paste 
1⁄4 cup water
3 tablespoons apple cider vinegar
1 tablespoon molasses
1 tablespoon maple syrup
1 teaspoon salt
1⁄2 teaspoon curry powder
1⁄4 teaspoon ground black pepper

Preheat oven to 400° and line a large baking sheet with parchment paper.

Combine all ingredients for ketchup in a small saucepan and bring to a boil. Turn down heat to low and simmer for 20 minutes, whisking frequently, until desired consistency, set aside.

Toss potatoes evenly in tapioca powder in a large bowl. Add ghee, chili powder and pepper, and massage into fries.

Place potatoes in one layer on baking sheet, making sure to leave enough space between fries.

Bake in oven for 25 minutes or until potatoes are crispy, turning once. Sprinkle with salt to taste.