Step 1

Wash and rinse four large Sweet Potatoes. Cut them into long strips about 1/4×1/4 inch wide.

Step 2

Place the sweet potatoes in a large bowl of water and let sit in the refrigerator at least one hour. You can let them sit overnight as well.

Step 3

When ready to bake, preheat the oven to 425°F, remove the sweet potatoes from the water and dry on paper towels.

Step 4

Place the sweet potatoes in a jumbo ziplock bag and sprinkle 4-6 teaspoons of cornstarch over them. Seal and shake the bag until all the potatoes have a very light coat on them. You could use a large ziplock bag and divide into 2 batches.

Step 5

Place the strips in a large bowl and add 2 tablespoons of olive oil. Smear a light coat of olive oil all over the sweet potatoes.

Step 6

Cover two large cookie sheets with parchment paper and lightly spray the sheets with cooking spray. Place the sweet potato strips in a single layer on the cookie sheet without touching each other. Bake for 15-20 minutes. Carefully turn the sweet potato fries over and bake for another 15-20 minutes until they are nicely brown on both sides.

Step 7

When they are done, turn the oven off, open the door halfway and let the cookie sheets sit in the oven for 10 minutes.

Step 8

Sprinkle with coarse sea salt. Serve with one of the dipping sauces.

Step 9

Thread 50 large marshmallows on wooden skewers. Place skewers on a wire rack over a cookie sheet and place under the broiler in the top of the oven and broil for 1-2 minutes until charred and bubbly. Be careful that they don’t melt. Let cool slightly.

Step 10

Carefully remove the marshmallows and combine in a medium bowl with 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Add 1/2 cup or more of warmed whipping cream to desired consistency. Beat with mixer until smooth. You will see specks of the toasted marshmallows in the sauce. Serve semi-warm.

Step 11

Combine 3 tablespoons each of dijon mustard, stone ground mustard, mayo, 4 tablespoons honey, and 1/4 teaspoon ground cinnamon in a small food processor and blend until smooth. Keep refrigerated.

Step 12

Preheat oven to 350°F.

Step 13

Arrange 2 large Roma tomato, cut in half lengthwise on a shallow pan cut side up. Cut one medium red onion into 2-inch chunks and add them to the pan along with 6 garlic cloves with skins still on.

Step 14

Drizzle with 1 tablespoon olive oil over the vegetables and sprinkle generously with salt and freshly ground pepper. Add 4 sprigs of thyme over the top of the vegetables.

Step 15

Cook in the oven for 1 hour or until tomato skins are wrinkled and the vegetables are soft. Let cool.

Step 16

Squeeze the soft garlic out of its skin.

Step 17

In a food processor, blend the roasted vegetables, 1 1/2 tablespoon paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon chipotle chili powder, 3/4 cup mayonnaise, 1 finely chopped chipotle chili pepper in adobo sauce, 4 – 5 dashes hot pepper sauce and a splash of white wine vinegar.

Step 18

Process the mixture until smooth scraping the sides in between pulses.

Step 19

Season with salt and freshly ground pepper to taste

Step 20

Cover and refrigerate at least 30 minutes or overnight for all the flavors to meld together.