Spiralize the sweet potatoes and place the spirals in a large bowl. Cover with water completely and let soak for 45 minutes. Once finish soaking, place the potato spirals on a large towel, covered with another towel, and pat firmly to remove as much water as you can.
Heat the oil in a large stock pot over medium-low heat. Fit the pot with a candy thermometer. You want the oil to be around 350 degrees F. Line two baking sheets with paper towels. Stir together the sugar, paprika, garlic powder, salt, onion powder and pepper.
Working in batches, add some of the potato spirals to the oil (don’t overcrowd!) and fry for 2 to 3 minutes, until the very so slightly seem to be crisping or changing texture. Remove the spirals with a slotted spoon or kitchen tongs and place on the paper towel to drain the excess oil. Repeat with remaining spirals. Once those are all finished, you do the second fry. Work in batches again – this time the spirals will only need 1 to 2 minutes in the oil – they will turn golden, you will see. Remove and place on a paper towel again. While still hot, cover the spirals in the seasoning mixture.