Sweet Potato "Fries"

Sweet Potato Fries are the only thing I can consistently make successfully.  Well, technically they're not "fries" in the traditional sense.  They're roasted sweet potatoes cut into fry shapes.  They're still good, though.  And although it's not ideal to have culinary repertoire as limited as mine, I'm glad sweet potato fries are in my book.  I love them because they're a classic with a little twist and more vitamins.  SPFs are also always seasonal.  They have that winter squash sort of feel in the colder months, but at the same time, you can have them with a hotdog or burger in the summer.  Simultaneously all-American and special, SPFs are my all-time favorite side.  (Unless you count macaroni and cheese, though I personally consider that a main dish.)  So how does one make this scrumptious side, perfect to pair with the protein of your choice?  Well, first wash and peel your sweet potatoes.  Cut them into petit obelisks and pop them in a bowl so you can properly coat them with olive oil.  (Or, if you think you're awesome, go ahead and put them directly onto your parchment-paper-lined cookie sheet.)  Next, S+P them.  Generously.  Now, for the bonus: sprinkle on some cinnamon or allspice or maple syrup or whatever you have in that flavor family.  Spread them out in a single layer on your cookie sheet lined with parchment paper.  Bake at 400° for 15 minutes on each side.  And yes, I got this time and temp from Sandra Lee.  What are you going to do about it?

Also, do fill me in if you know how to make aioli sauce.