1. Preheat the oven to 450 degrees F. Place the rack in the center of the oven. Line a large baking sheet with parchment paper and set aside.
2. Prepare the sweet potatoes by cutting each potato in half lengthwise. Cut each half into 3-4 long spears. You should have a total of 6-8 wedges per potato. Make sure to cut each spear into even size, about 1-inch wide so they bake evenly.
3. Add the potato wedges to a large bowl. Drizzle oil over potatoes and toss with your hands, rubbing the oil into the wedges to make sure they are well coated. You can also do this right on the sheet pan.
4. In a small bowl, whisk the smoked paprika, chili powder, cumin, salt, and pepper. Sprinkle over the potatoes and toss with your hands, making sure each potato wedge is well coated.
5. Arrange the potatoes in a single layer on the prepared baking sheet, making sure they are not touching. If they are too crowded, the potatoes will steam instead of roast. Use two baking sheets if needed.
6. Bake for 20 minutes, undisturbed. Then flip gently with a spatula or a pair of tongs and bake for another 5-8 minutes or until crisp and browned around the edges, and tender, but not mushy. If you’re roasting two sheets at the same time, switch the racks halfway through the cooking time so the potatoes cook evenly.
7. If you like, broil the potatoes for a few minutes, until they are extra crisped around the edges. Remove from the oven and sprinkle with flaky salt. Enjoy immediately with avocado sauce.

Avocado Sauce

1. Add all ingredients to a bowl of a food processor. Pulse until smooth, scraping down the sides as needed. Taste for salt and acidity before serving. Store covered in a refrigerator for 1-2 days.