3 large sweet potatoes, peeled, cut into 1/4-inch fries, soaked in ice water for 5-10 minutes
1 cup corn starch made into a slurry with water
2 egg yolks, pasteurized
1 heaping teaspoon minced garlic
1/4 cup chile oil, spicy and sesame oil base best
1 cup canola oil
Kosher salt and freshly ground black pepper to taste
Prepare a fryer filled one-third of the way with canola oil heated to 275 degrees. Fry sweet potatoes until al dente, about 2 minutes. Remove sweet potatoes to paper towel-lined sheet trays and chill in fridge for about 15 minutes. Meanwhile, heat fryer to 350 degrees. Fill a large stainless steel bowl with the cornstarch slurry. Place chilled fries in a mesh strainer and dip into cornstarch slurry until fries are well-coated. Working in batches, place fries in fryer and cook until coating adheres, but do not brown the fries, about 2-3 minutes. Remove fries to a sheet pan in a single layer, taking care to keep fries separated. Freeze fries overnight. Once fries have frozen, you can transfer the fries to zip-top baggies and keep portions in the freezer for whenever you'd like to make fries. If using right away, prepare a fryer filled one-third of the way with canola oil heated to 350 degrees. (You can re-use the oil from the day before.) Meanwhile, make aioli: in a food processor fitted with a blade, puree egg yolks and garlic. With machine running, drizzle in oils to form an emulsion. Check flavor and season with salt and pepper. When oil has come to temp, cook fries until G, B & D (golden brown and delicious), about 4 minutes. Remove to a paper towel-lined plate, season and serve immediately with chile aioli for dipping.