Push potatoes through a french fry cutter, or hand cut so that pieces are uniform in size. Soak in ice water for 30 minutes to 1 hour.
Heat a pan on medium, melt butter. Add flour and whisk vigorously for about 8 minutes until the roux is amber colored. Remove from the heat.
In another pan, sauté shallots in olive oil over medium heat for a few minutes until edges are crisp and golden. Add sea salt and pepper. Deglaze with organic beef stock, add thyme, brown sugar and bring to a simmer. Whisk in the roux and let reduce on medium low for 15 minutes. Take off the heat and stir in fresh, minced parsley.
Strain chilled sweet potato fries and dry them in a salad spinner. It is important the fries be thoroughly dried before cooking. Heat peanut oil to 375 in a heavy pot, or use deep-fryer. Using a fry basket, fry the potatoes in small batches for 5 minutes, then lay them on a wire rack to drain.
Place the fries on a plate, top with cheese curds and smother with gravy.