Mix up the chipotle lime dip at least an hour before serving so the spices have a chance to blend together: in a small bowl, mix all the ingredients together and refrigerate.
Preheat the oven to 400 degrees. Cut the sweet potatoes into long sticks and place them in a large Ziploc bag. Add just enough vegetable oil to lightly coat the potatoes, seal the bag and toss to distribute the oil evenly.
Evenly layer the potatoes onto a cookie sheet. Bake for 35 to 45 minutes, turning often until lightly browned. Remove from oven and sprinkle on Kosher salt, to taste.
Serve with the chipotle lime dip.
Video
Notes
How to store leftovers:
This dipping sauce needs to be covered and refrigerated. It will keep for up to a week in the fridge.