Preheat grill to 400°F.

Cut off ends of sweet potatoes and slice into 1/2-inch thick spears. Square off pointed tips to prevent burning.

In a large bowl, toss sweet potato spears with olive oil, garlic powder, onion powder, paprika, and black pepper until evenly coated.

Place the spears directly on the grill or in a grill basket.

Grill over medium heat with an open lid, about 2 minutes per side (on all four sides). Watch closely near the end to avoid burning.

Remove fries as they finish—each may cook at a slightly different pace.

Let them rest 5 minutes, then season with salt. Wait another 5 minutes before serving for optimal crispiness.

Serve immediately with ketchup or a homemade vegan honey mustard dip.