Preheat oven to 415° F and line a sheet pan with parchment paper. Cut sweet potatoes into thin matchsticks. Spread out evenly and season generously with salt and pepper. Bake for 25 minutes until they are tender and crispy.
Toss peppers in olive oil and salt, and roast in oven until slightly blistered and crispy, about 5 minutes.
Whisk together all dipping sauce ingredients until combined.
Combine sweet potato fries and roasted shishito peppers.