Sweet potato friesLook, I’m not a purist; I’m not afraid of, say, Mary Berry’s tortilla ‘lasagne’ or even Gordon Ramsay’s avocado-based ‘mousse’ in principle. The proof of the pudding is, after all, in the eating; and it’s on that basis that I grew to dislike sweet potato fries, a homemade attempt at which convinced me they were limp, mushy strands of nothing. But a weekend basket of the orange-hued batons changed my mind. “Hang on,” I thought as I bit into the side my friend insisted was delicious – “Why is this so good?”It’s for questions like these that experts like YouTube chef Victor, also known as “Internet Shaquille,” exist.In a video, he shared how to make restaurant-quality sweet potato fries at home – and based on how his look, I’m trying the tips tonight.How do restaurants make sweet potato fries so good?Usually, home cooks have to choose between “flaccid or incinerated” sweet potato fries,