Seasoned Sweet Potato Fries with Chipotle Mustard Dipping Sauce

I heart sweet potatoes. Duh.

I cut up 2 giant sweet potatoes and split them into 3 groups. I added a touch of olive oil to all 3 and then seasoned them differently. One group got just salt and pepper, one got "Mexican Style Chili Powder" (chili powder with cumin), and one got rosemary, greatest spice ever. I baked them for 30-40 minutes on 400, refusing to flip them since I was feeling defiant. And I went to great lengths to keep the flavors from mingling.




I scraped a few very small chunks out of the frozen chipotle peppers in my freezer (orginally canned chipotles in adobo), nuked them for 10 seconds, then added a tablespoon or two of regular mustard. Simple. I will not dip the rosemary fries in the mustard for no real reason.










They are amazing. Duh.