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Place a rack in the center of your oven and preheat the oven to 400 degrees F and lighlty coat a rimmed baking sheet with cooking spray or oil.
Scrub, dry, and peel the sweet potatoes (you can leave the peels on the sweet potatoes if you prefer).
Cut each sweet potato in half, right down the center. Then cut each half, half lengthwise. Lay each potato quarter flat side down, and slice into wedges. (*See video for step-by-step instructions).
Transfer the sweet potato wedges to a large bowl and toss with avocado oil, curry powder, cumin, smoked paprika, and salt. Use your hands to ensure that all of the sweet potatoes are evenly coated in the oil and spice mixture.
Arrange the sweet potato wedges into a single layer on the prepared baking sheet. Be sure that the wedges do not touch and that the pan is not overcrowded or they will end up steaming in the oven.
Bake the sweet potato wedges for 15 minutes, then turn them over with a spatula or a pair of tongs. Return the pan to the oven and bake for another 10-15 minutes, until lightly browned and tender when pierced with a fork.
While the potatoes are cooking combine the garlic, garlic powder (optional), yogurt, vinegar, parsley, and salt in a small bowl.
Plate up your sweet potato wedges alongside the dipping sauce and enjoy!