I've given up on trying to stay on the healthy side when attempting to make sweet potato fries. Have tried soaking them before baking and they still turn out soggy. Even deep fried them and all the fries got clumped together. Someone mentioned on another post to dust them with flour to make them crispy before deep frying. Corn starch or all purpose flour? When I deep fried them should they be at like 450 degrees? I ate them recently at Pacific Catch in San Francisco, and they were soooooo yummy, nice and crispy. Our waiter there says they deep fry them, he believes in canola oil.