Preheat your oven to 425°F. Lightly grease a large sheet pan and set aside.

Slice the sweet potatoes in half lengthwise, then cut each half into 3 to 4 wedges.

In a mixing bowl, combine the wedges with olive oil, garlic powder, smoked paprika, and cayenne pepper. Add salt and pepper according to taste.

Spread the wedges out on the baking sheet, making sure they’re in a single layer. Roast in the oven for 30 minutes, flipping halfway through.

Once soft, switch your oven to broil and crisp the wedges for about 3 to 5 minutes.

Remove from the oven and brush each wedge with harissa paste. Let it sit while you prepare the aioli.

In a small bowl, mix together mayonnaise, sour cream, lemon juice, garlic powder, parsley, and basil. Whisk until creamy.

Garnish the sweet potato wedges with fresh chives and serve them with the aioli dipping sauce on the side.