Slice the potatoes into bite-sized strips and place them in a large Dutch oven.   Cover the potatoes with cold water and allow them to soak for at least one hour or even overnight.

Preheat the oven to 450 degrees and line a large rimmed baking sheet with parchment paper.

Drain the potatoes and dry them thoroughly with paper towels.  Air-dry the potato strips while you mix up the sauce.

In a small measuring cup, whisk together the lime juice, honey, oil, zest, cayenne, and salt.  Set aside.

In a ziplock bag, add the cornstarch and dried potato strips.  Shake to dust the potatoes completely. Pour in the sauce and toss to coat each fry.

Arrange the sweet potatoes in a single layer on the prepared baking sheet.  If you have a cookie cooling rack, this will help make your fries even crispier.  Place the rack over the baking sheet and add the fries in a single layer.

Bake for 15 minutes and then flip the potatoes.  Return to the oven and bake an additional 10-15 minutes until the potatoes are tender when pierced with a fork and slightly crispy.

Remove the pan from the oven.  While hot, sprinkle the fries with flaked sea salt and minced parsley.

Serve the fries hot with ranch dressing for dipping.