Set oven to 420F.
Chop the ends off the sweet potato, then slice it vertically into stacks or layers. Then, cut those into vertically into thin matchsticks. If the sweet potato is pretty long (about 4 to 5 inches), then slice the matchsticks in half for regular sized fries.
Generously sprinkle the sweet potato with sea salt and place them on a paper towel (or bowl) to dry out for 20 – 30 minutes. Pat them dry with a paper towel afterwards.
Dust the slices with arrowroot powder. Since arrowroot starch can be messy, I recommend using a sealable plastic bag and adding both the sweet potato arrowroot to it. Seal it and shake it up. Add the slices back to the bowl and add paprika, pinch of sea salt & pepper and avocado oil. Toss them in the bowl. It’s ok if they are kinda sticky while some parts are “white” with arrowroot.
Add the sweet potato to a baking sheet lined with parchment or a baking sheet with a baking rack on top. Spread out the fries giving them breathing room – do NOT let them be too close together. If your baking sheet is small, you may have to bake in batches.
Bake in the oven for 25 to 30 minutes. Flip halfway through and continuously monitor to remove any pieces that are burning.
Let them slightly cool but enjoy while they are hot. Sprinkle on some fresh rosemary and eat with your favorite low-calorie dipping sauce.