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 the flour and whisk vigorously for about 8 minutes until the roux is amber colored. Remove the pan from the heat.
In another pan, saute the shallots in olive oil over medium heat for a few minutes until the edges are crisp and golden. Add the 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.
Heat enough peanut oil to come half-way up the side of a heavy pot to 375 degrees F, or use a deep-fryer. Strain the chilled sweet potato fries and dry them in a salad spinner. Cook's Note: It is important the fries be thoroughly dried before cooking.
Using a fry basket, fry the potatoes in small batches for 5 minutes, then lay them on a wire rack, set over a paper-towel lined sheet pan to drain the excess oil.
Place the fries on a plate, top with the cheese curds and smother with hot gravy.