• Preheat the oven to 450 degrees.
• Slice a chunk off of the sides of each sweet potato to make a flat surface to cut from. This will keep the sweet potato still while you are slicing into it.
• Slice 1/2 slices width-wise. Cut them into fries from there. Don't slice them to small because they will shrink in the oven.
• Mix the spices and potato starch together.
• Coat in olive oil, then the spices and potato starch mixture. Don't salt until they come out of the oven. Salt will extract moisture and will make them soggy.
• Place a cooling rack in a sheet pan and cover with parchment paper. Top with the sweet potatoes, but don't overcrowd the pan! It's better to use two pans if your sheet pan isn't big enough.
• Bake in the oven for 20-25 minutes, or until they are cooked and the edges have darkened. Let cool for a few minutes before serving.

Avocado Coconut Dipping Sauce

• Option 1: While the fries are baking, make the avocado dipping sauce.   Add an avocado, cilantro, unsweetened coconut milk, lime, and salt to a food processor and blend.
• Option 2:  You can also use a blender but because there isn't a lot of liquid in this dip, your blender may have a hard time blending it without an blender tamper (those sticks that help stir and blend ingredients when they're in a blender).
• Option 3:  Or you can also mash the avocado well with a fork or potato masher, then use a handheld mixer to blend the rest of the ingredients until smooth.
• Serve with the fries!