Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Cut the washed and scrubbed sweet potatoes in half and then cut each half into 4-6 wedges. Arrange the sweet potato wedges on the parchment lined baking sheet and drizzle with the olive oil. Sprinkle with salt, pepper, chili powder, and smoke paprika.

Roast in the oven until the potatoes are browned, crispy on the outside and fork tender on the inside, about 35-40 minutes. Remove from the oven, allow to cool slightly, then serve with runny tahini.

Keep leftovers separate in the fridge for 5-7 days.