Yam Fries w/ Honey Mustard Sauce

For the Fries
2-4 large Yams/Sweet Potatoes, peeled if desired1-2 T Corn Starch

1-2 T Olive Oil

1/2 T Sea Salt + 1/2 t Cinnamon....or your own spice combination

For the honey mustard dipping sauce

1/4 cup low-fat mayo (can also use fat-free or olive oil based)

1/4 cup dijon mustard (whole grain dijon is good too)

2 tablespoons honey

MIX together, refrigerate until ready to serve. 

1. Preheat oven to 425F.  Line a baking sheet with parchment paper or spray with cooking spray.
2. Cut sweet potatoes into fry shapes and place into a large bowl.
3. Sprinkle 1-2 tablespoons of cornstarch over the uncooked fries and use your hands to gently toss,  lightly coating them. 
4. Drizzle 1 tablespoon of olive oil over the fries and toss with your hands, adding more if you feel the fries are not LIGHTLY coated. Sprinkle whatever spices you’d like onto the fries (I use sea salt and cinnamon) and gently toss again.
5. Spread sweet potatoes evenly on your baking sheet(s), making sure that they aren’t touching each other. Bake for 15 minutes, then flip fries with a spatula, and bake for 10-15 minutes more or until the fries are golden brown and crispy. 

Notes

~ Preheating your baking sheet will also result in a crisper fry, but sometimes they may cook quicker so be aware of timing.

~ I do not recommend using aluminum foil, as every time I do my fries come out soggy.

~If you are making a smaller batch of fries, or if you cut them thinner, cut down the baking/flipping time.

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