Preheat oven to 400 degrees F. Optional: peel the potato.

Peel potato (if preferred) and cut into matchsticks (about ¼ inch thick).

Add almonds to a food processor and pulse until they are very finely ground, but not yet of flour consistency (about 30 seconds).

Place almonds in a shallow bowl and add panko breadcrumbs and salt. Stir until well combined.

Place flour in a second shallow bowl.

Add the egg and egg white to a third shallow bowl and beat until well combined.

Dip the sweet potatoes in the flour, then the eggs, and last the almond mixture, making sure they are well coated on all sides.

For best results, place the potatoes on a wire rack that is placed on a baking sheet. Alternatively, sweet potatoes can be cooked directly on a baking sheet that has been sprayed with non-stick cooking spray. Bake for 20 minutes.

While sweet potatoes are cooking, stir together all ingredients for the creamy sriracha sauce in a small bowl.

Enjoy almond crusted sweet potato fries dipped in creamy sriracha sauce! They're also great dipped in ketchup or any other favorite sauce.