Thinly slice sweet potatoes (1/2 inch thick) with skin. Spread sweet potatoes out onto a large baking sheet leaving plenty of space so they don't get crowded.
Drizzle potatoes with the EVOO and sea salt. Toss until evenly coated.
Bake for approximately 45 minutes or until brown and crispy.
For the aioli, in a small bowl, whisk together mayonnaise, ketchup, "bread and butter" pickles, and smoked paprika. Serve as dipping sauce for the sweet potato fries.
Recipe by Chef Times Two at https://www.cheftimestwo.com/sweet-potato-fries/