Sweet Potato Fries with Amazing Sauce

I am crazy for sweet potato fries. I could eat them every day. I don't, but I want to!

Of course the deep fried ones are the best, but I am not pulling the deep fryer out for fries, so oven baking will have to do. But I love them baked too, so that is okay.

But what makes these fries the best is the sauce. Although it may sound weird, the Mongolian dip mix makes the absolute best sweet potato fry sauce. So yummy. I keep a jar on hand just to make this sauce!

2 sweet potatoes, cut into fries

2 tsp canola oil

2 tsp provence evoo

2 tsp aussie burger works spice (or chimmichurri is amazing too)

Toss together in a bowl. Spread into thin layers on cookie sheets, this amount usually takes 3. You don't want to pile them up, it just takes longer to cook that way, and won't get as crispy. Bake at 375 for about 45 minutes. Check them periodically to make sure the don't burn. After about 30 min, flip them around on the cookie sheet. It helps them to crisp. Serve fresh from the oven, and dip generously in the following dip:

Sauce:

1/4 c mayo

1/4 c yogurt

1/3 c ketchup

1.5 tsp Mongolian dip mix

Mix together and let sauce sit at least an hour. Over night is better. This sauce is also super yummy on sandwiches and eggs!