Sassy Sugar Cinnamon Sweet Potato Fries with Creamy Coconut Maple Dipping Sauce

Ingredients

• 2 cups coconut oil for frying ()
• 0.3 cup cornstarch 
• 2  eggs 
• 4.5 teaspoons ground cinnamon 
• 2 tablespoons maple syrup 
• 2 tablespoons milk 
• 1.5 teaspoons salt 
• 0.5 cup sugar 
• 2  sweet potatoes and into 
• 12 oz vanilla yogurt fat free french 99% yoplait®
• 1.5 cups frangelico 
• 1.5 cups frangelico 

Equipment

• bowl
• frying pan
• paper towels
• whisk

Directions

1. Peel sweet potatoes; cut into 1/4x1/4-inch strips. In large bowl, beat eggs and milk with whisk.
2. Add potato strips; stir to coat completely.
3. In pie plate, place Bisquick mix and cornstarch. In small bowl, stir together sugar, salt and cinnamon.
4. Add 2 tablespoons of the sugar-cinnamon mixture to the Bisquick mixture; stir until combined. Set aside remaining sugar-cinnamon mixture.
5. Heat coconut oil in 10-inch skillet over medium heat.
6. Remove sweet potatoes from egg mixture; coat with Bisquick mixture.
7. Place 15 to 20 strips of coated sweet potatoes in hot oil; fry until golden brown.
8. Remove potatoes from oil; place on plate lined with napkins or paper towels.
9. Sprinkle fries with 1/2 tablespoon of the remaining sugar-cinnamon mixture. Fry remaining sweet potatoes until all sweet potatoes are fried, coating with sugar-cinnamon mixture as soon as they come out of the hot oil.
10. Place yogurt in medium serving bowl.
11. Drizzle with maple syrup.
12. Serve hot fried sweet potatoes with dip.