Preheat the oven to 500 degrees F.
Cut the sweet potatoes into 1/2-inch wedges and set aside.
Mix together the brown sugar, paprika, salt, chili powder and cayenne in a large bowl. Add the sweet potatoes to the bowl and drizzle with the olive oil, tossing to completely coat.
Transfer the wedges to a wire rack situated on a baking sheet lined with aluminum foil. Roast until the edges start to brown and crisp, about 25 minutes. Serve with the Maple Dipping Sauce.
Combine the sour cream, mayonnaise and maple syrup together and mix to thoroughly combine. Season with salt and pepper.
Recipe courtesy of Kelsey Nixon