Sweet Potato Fries with Honey Lime Dip

Baked Sweet Potato Fries
2 medium-sized sweet potatoes* (I boiled them just until they were tender on the first layer. This really helped make cutting them into fries easier. I peeled them just as you would a Russet Potato.)
2 T extra virgin olive oil
1/2 t cumin (The cumin seemed a little strong. Next time I don't think I'll use it)
1/2 t oregano
1/2 t coriander
1 t kosher salt
1 t parsley
fresh ground pepper (about 10 turns of a pepper mill)

Put the sweet potatoes in a bowl and drizzle the olive oil over them. Use your hands to make sure each one is coated. Place the fries on the baking sheet. It's very important that they are not touching, After 15 minutes take pan of oven and flip the fries. Put the pan in the oven and cook for another 15-20 minutes. Just keep an eye on them. They should be nice and golden brown.

Honey-Lime Dip for Sweet Potato Fries
(Note: this recipe made more than enough. You could half it and be just fine)
6oz container plain, low-fat yogurt
1 T mayo (I used fat free)
1/2 T honey
1/2 lime
1/4 t cumin
1/8 t oregano
1 t parsley (I didn't see add the last 3 ingredients by mistake. Turned out to be delicious without them)
1/2 t granulated onion
3/4 t kosher salt