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

Peel sweet potatoes; cut into 1/4x1/4-inch strips. In large bowl, beat eggs and milk with whisk. Add potato strips; stir to coat completely.

In pie plate, place Bisquick mix and cornstarch. In small bowl, stir together sugar, salt and cinnamon. Add 2 tablespoons of the sugar-cinnamon mixture to the Bisquick mixture; stir until combined. Set aside remaining sugar-cinnamon mixture.

Heat coconut oil in 10-inch skillet over medium heat.

Remove sweet potatoes from egg mixture; coat with Bisquick mixture. Place 15 to 20 strips of coated sweet potatoes in hot oil; fry until golden brown. Remove potatoes from oil; place on plate lined with napkins or paper towels. 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.

Place yogurt in medium serving bowl. Drizzle with maple syrup. Serve hot fried sweet potatoes with dip.