Wash and thoroughly scrub 4 pounds of sweet potatoes. You can peel them or not. I chose not to. But julienne the potatoes, trying to make them as uniform as you can.
In a large mixing bowl, add 2 cups of cake flour. In a smaller mixing bowl, beat 1 egg. Now whisk in 1 1/2 cup soda water and 1/2 cup of vodka.
Add the wet mixture to the cake flour, mixing until most clumps are gone. You always do this. Always add wet ingredients to dry.
Dredge the potatoes into the batter, then transfer them to a wire rack to remove any excess batter. I simply put a wire rack on top of a baking sheet. The idea is to lightly batter them as they will puff up when fried.
FACT: For a super tender coating, we use a combination of soda and vodka instead of the traditional tap water. Soda is a little more acidic than tap water and therefore slows down gluten development, while the vodka prevents the formation of gluten all together.
Heat 3 inches of oil in a deep pot ( or a fryer) until it reaches 375° F.
When the oil has come to temperature, transfer the potatoes to the hot oil in batches. Do not over crowd the pot. Cook the fries for 2-3 minutes. This will vary based on how much batter is left on the fries and the size you cut them. I suggest doing a test before frying too many and ruining them.
When the fries are finished, transfer them to a baking sheet lined with paper towels to remove an excess oil.
In a small mixing bowl, mix together 2 tablespoons Sriracha, 1/2 cup mayo, 2 cloves of minced garlic, 2 teaspoons lemon juice, and 1/8 teaspoon of salt.
Top the fries with the Sriracha aioli and chopped parsley and serve.