Preheat your oven to 375 ℉. Wash and peel your potatoes. You can leave the skin on, it's up to you! Set the potato down and cut in half lengthwise. Then lay the potato flat side down and cut into wedges. You can make them thick, or thin. I cut mine on the thin side because that is my preference. Repeat until all potatoes are cut.
Toss the sweet potato fries in a bowl and drizzle with oil until all coated. Sprinkle with salt. Spread the potatoes out on a lined baking sheet making sure not to crowd. I used two separate pans for mine. Place potatoes in the oven and cook for 25 minutes. Stir at the 25 minute mark and stir. (I swapped my pans from bottom to top rack and vice versa at the 25 minute mark after stirring). Cook for an additional 10-20 minutes until potatoes are tender and are to your desired crispiness.
While the potatoes are cooking, prep the maple cinnamon butter. Add the butter to a stand mixer with the whisk attachment, or use a hand mixer. Whip the butter for 5 minutes on medium until smooth and fluffy. Next add in the heavy cream. Whip again for 2-3 more minutes. Scrape down the sides of the bowl and add in the maple syrup, cinnamon, and a pinch of salt. Whip again on medium for 4-5 minutes until whipped and fluffy. Set aside.
Once the sweet potato fries are done, serve them up with a generous scoop of whipped maple cinnamon butter. I used a cookie scoop to scoop the butter on. Serve and enjoy!
