Preheat oven to 450 degrees and lightly grease 2 cookie sheets, or line with parchment.
Peel your sweet potatoes, but do not rinse them, you need them dry so the oil adheres.
Slice your sweet potatoes into french fries: no perfect way to do this, but keep the pieces equal in size and thickness. Fries should be > 1/2" (go ahead and grab a ruler, I promise, no one will know)! The final size of fry will determine total cooking time.
In a large bowl, toss the fries with the avocado oil, and any seasonings (options mentioned above in post) if you so choose. I wait to sprinkle salt when the potatoes are on the cookie sheet.
Spread the fries out in a SINGLE LAYER on a cookie sheet (I always use two, and if I need to, three!) Do not crowd your fries unless you want them mooshy! All fries must keep their hands to themselves!
Sprinkle the fries with sea salt.
Place no more than two cookie sheets in the preheated oven and bake for 15 minutes. This cook time will vary based on your fry thickness.
Remove cookie sheets and using tongs, flip the fries over, they should be golden on the flipped side. Return the cookie sheets, flip flopping the cookie sheet positions. I sometimes remove a few of my thinner fries earlier than the rest so they do not burn...alas, I am not a a machine and my fries are never exactly the same size!
Cook for another 10-15 minutes until the fries are golden and crispy.