Fill a large bowl with ice cold water and add the julienned sweet potatoes.

Soak the potatoes while heating oil to 325 degrees F (medium-high heat).

In a small bowl, mix olive oil, curry powder, cumin, coriander, cayenne pepper, and black pepper.

Remove potatoes from water and pat dry with a clean kitchen towel.

Toss potatoes in the curry olive oil mixture until coated.

Fry the potatoes in batches for 3-4 minutes to cook the inside.

Remove potatoes after first frying and set aside.

Turn up the heat slightly (but not to high).

Add the potatoes back into the oil and fry again, in batches, until golden brown.

Remove the potatoes from the oil to a paper towel-lined plate and immediately sprinkle with salt.

Whip together sour cream, chili paste, and honey for the dipping sauce.

Serve the fries with the dipping sauce.