Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Spread the sweet potato wedges out in a single layer, making sure they are not overlapping so they roast properly.
In a small bowl, mix the smoked paprika, garlic powder, onion powder, salt, black pepper and chili powder. Sprinkle the seasoning evenly over the wedges and toss gently to coat.
Bake for 25–35 minutes, flipping halfway through, until the fries are tender inside and slightly darkened and crisp on the edges. Let them rest for a few minutes after baking to firm up.
Serve with a smoky maple barbecue dip, a peanut lime sauce or an Asian-inspired ginger tamari glaze for a bold sweet-and-savory contrast.