In a small bowl, combine maple syrup, soy sauce, minced garlic, black pepper, and a pinch of salt. Whisk until well combined.

Place the T-Bone steaks in a resealable plastic bag or a shallow dish. Pour the marinade over the steaks, ensuring they are well coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

Preheat your oven to 425°F (220°C) for the sweet potato fries.

In a large bowl, toss the cut sweet potatoes with olive oil, paprika, salt, and black pepper until evenly coated. Spread them out in a single layer on a baking sheet lined with parchment paper.

Bake the sweet potato fries in the preheated oven for 25-30 minutes, flipping halfway through, until they are crispy and golden brown.

Preheat a grill or grill pan over medium-high heat. Remove the steaks from the marinade, allowing excess to drip off. Grill the steaks for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Use a meat thermometer for accuracy (130°F for medium-rare).

In a small bowl, combine mayonnaise, minced chipotle, lime juice, and season with salt and pepper to taste. Mix until smooth.

Let the steaks rest for a few minutes after grilling. Serve the maple-glazed T-Bone steaks alongside the sweet potato fries and a generous dollop of zesty chipotle mayo sauce.