A few years ago I discovered a creamy Sriracha sauce at PF Changs and duplicated their recipe as best I could. The base of the sauce (Sriracha) is available in most grocery stores in the north east (not sure about other parts of the country), and the rest of the recipe uses items we already have in our fridge. Baked sweet potato fries are a perfect complement to this spicy, creamy sauce.
Pre heat oven to 400 degrees. Wash and peel sweet potatoes. I like to leave some of the unblemished skin on. Halve potatoes and slice into wedges. I try and get 12 slices per potato.
In medium size bowl, mix together canola oil and dry spices. Add sliced potatoes and coat with oil mixture. Place on foil or parchment lined baking sheet and bake 20 minutes. Turn potatoes over and cook another 15 minutes or until potatoes are cooked.
While potatoes are cooking, prepare the dipping sauce. Combine all ingredients (from mayo to horseradish) and when potatoes are done, get ready to dip away.