For the sweet potato fries:
2 pounds sweet potatoes, peeled and cut into 1” (2.5 cm) thick wedges
2 tablespoons (29.6 mL) olive oil
½ teaspoon (2.5 ml) kosher salt
¼ teaspoon (1.2 ml) ground black pepper
1 tablespoon (14.8 mL) sliced scallion greens, for garnish
For the Vietnamese dipping sauce:
¼ cup (59.1 mL) rice vinegar
¼ cup (59.1 mL) Splenda® Granulated Sweetener
3 tablespoons (44.4 mL) fresh lime juice
2 teaspoons (9.9 ml) grated garlic
2 teaspoons (9.9 ml) fish sauce
½ teaspoon (2.5 ml) hot chili sauce (Sambal Oelek)
For the creamy spicy sauce:
½ cup (118.3 mL) light mayonnaise
¼ cup (59.1 mL) Splenda® Granulated Sweetener
4 teaspoons (19.7 ml) hot chili sauce (Sambal Oelek)
1 tablespoon (14.8 mL) sliced scallion greens
1 teaspoon (4.9 ml) grated garlic
1 teaspoon (4.9 ml) grated ginger
