Sweet potato juliennes should be easy for you to figure out: cut your sweet potato into thin slices, then thinly slice them again lengthwise to get very skinny fries (unless you have a mandolin or a food processor that can do it for you).
Toss them with a blend of spices. I tend to favour eastern spices and I load them on, toss the juliennes with the spice mix, and then drizzle a bit of oil and toss again. Cook in a hot oven for 20-30 minutes. (I like when the ones on the edge become slightly burnt, but you may prefer to take them out sooner).
Dipping sauce is simply something to counter the hot spicy-ness of the juliennes.
tonight I mixed:
- a tablespoon of fresh chopped basil
- a quarter teaspoon of veg bouillon powder
- sour cream
- a dash of mayo
- and a hint of cayenne pepper.