Peel the sweet potatoes and cut them into 1/4-inch by 1/2-inch sticks. Place the cut potatoes into a large bowl and completely cover with cold water then cover the bowl and refrigerate for about 4 hours.
Preheat the oven to 425°F. Line 3 baking sheets with parchment paper.
Drain and rinse the potatoes then pat them dry with paper towels. Place the potatoes in a large mixing bowl, sprinkle the cornstarch over the potatoes and toss well to coat all of the potatoes.
Drizzle the oil over the potatoes then sprinkle on the garlic, onion, and cayenne, toss well to coat all of the potatoes.
Spread the potatoes in a single layer out onto the 3 baking sheets. Make sure theyre well spread out, you dont want to overcrowd them.
Bake for 12 minutes then flip the potatoes over using a spatula making sure to keep them in a single layer. Bake 15 more minutes or until brown and crispy (Rotate the pans if baking more than one sheet at a time).
Allow to cool for 10 minutes then season with salt and pepper to taste.
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