Step 1

Place cut sweet potatoes in enough water to cover in a large bowl (I use my salad spinner).

Step 2

After at least 30 minutes of soaking, preferably longer, drain the water from the sweet potatoes, spin if using a spinner, then blot with paper towels.

Step 3

Place cut sweet potatoes in the shallow ovenproof baking dish.

Step 4

Drizzle oil and seasonings over fries. With fingers (I use kitchen gloves), stir to coat evenly.

Step 5

Bake at 400 degrees F for 55 minutes or until the fries are tender and starting to turn slightly brown at the edges.

Step 6

Sprinkle with ½ teaspoon good sea salt, such as Redmond Sea Salt or Maldon Sea Salt. Serve the extra salt in a small dish on the side.

Step 7

Whisk the sriracha sauce into the mayonnaise until well mixed.

Step 8

Slowly add the coconut aminos, then the lime juice.

Step 9

Once it is blended as you like, stir in the minced cilantro. Serve in small bowls alongside fries for dipping.