Peel the sweet potato and cut into fine, equally thin sticks. Fill a bowl with water and place the raw chopsticks in it for 1 - 2 hours (it can be longer).
Then drain well and pat dry. Mix the cornstarch and the Pimentón de la Vera, place in a (freezer) bag and add the dry sticks. Seal the bag and shake very well so that all of the fries are covered evenly.
Set the oven to approx. 210 ° C circulating air
Now beat the egg white with a pinch of salt until stiff and stir in the sticks in a large bowl. Cover a baking sheet with parchment paper and lightly brush with the olive oil with a brush. Then place the strips next to each other on the baking sheet with a little space between them and put them in the oven for about 15 minutes. Turn once and insert again for 15 minutes.
Finally, put the hot fries in a bowl, add salt as desired and mix a little.
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