• Preheat your oven to 400F.
• Toss your diced sweet potato in 1 tablespoon olive oil.
• Place on a baking sheet.

Make the Ranch Aioli:

• Mix your mayonnaise, crushed garlic clove, and lemon juice.
• Add the Ranch Dip Mix.
• Stir to combine.
• Store in the fridge until ready to use.
• Start making the bravas sauce by combining 2 tablespoons olive oil and the onion in a sauce pan.
• Cook the onion for a few minutes or until it starts to get translucent.
• Add the garlic and canned tomatoes.
• Cook for 5 minutes to get the flavors mixing.
• Add the tomato paste, cayenne pepper, and smoked paprika.
• Stir to combine and bring to a boil.
• Reduce heat to low and simmer for 20 minutes.
• Place your potatoes in the oven and roast them for 15 minutes or until they are slightly soft.
• When they are slightly tender, turn up the oven to broil.
• Broil for a few minutes to get the potatoes crispy.
• Remove the potatoes from the oven and cool for a few minutes.
• Take the potatoes from the baking sheet and place in a serving bowl.
• Remove the bravas sauce from the stove.
• Drizzle bravas sauce over the potatoes.
• Drizzle the potatoes and bravas sauce with the Ranch aioli.
• Enjoy!