Scrub and rinse the sweet potatoes to remove any dirt.
Cut the potato in half and then cut each half lengthways again to end up with 8 wedges. Soak the wedges into a bowl filled with cold water for at least 1 hour.
After the time is up, remove the potatoes from the water and pat the excess moisture with a paper towel.
Meanwhile preheat the oven to 400°F and lightly grease 2 non-stick baking sheets with cooking oil spray. Next, place the potato wedges together with the starch in a large ziplock bag.
Close the bag and shake well to coat. Open the bag and pour in the oil, then seal and again shake the bag to evenly coat with the oil.
Lay the wedges on the prepared baking trays, in a single layer. Bake for 25-30 minutes, turning halfway through until both sides are golden and crispy.
Once done remove from the oven and let them slightly cool at room temperature for about 8-10 minutes before removing them from the trays. Garnish with salt, pepper, and parsley.
Serve with your favorite dip and enjoy!