First, make the aioli, if using. Combine all ingredients for the aioli in a small bowl. Whisk until well combined. Cover and place in the fridge until ready to serve.
Peel sweet potatoes, cut in half width-wise and then again vertically – so you’ve quartered the potato and have a flat bottom (see pictures below). Cut quartered sweet potatoes into wedges or like thick-cut french fries or thin, if you prefer.
Once cut, place potatoes into a large bowl and rinse 4-5 times with cold water, until the water is no longer orange-ish in color but almost clear. Fill the bowl with cold water, covering the potatoes, and set aside. Let them soak for at least 1 hour, up to 4-5 hours. ***If you don’t have time for this – no worries, you can skip the soaking, but at least rinse them. Without soaking them, they won’t crisp up quite as much.***
Drain the potatoes and lay out a large dishcloth or several paper towels on your countertop. Set the potatoes in an even layer and pat dry with another dishcloth or paper towel. Let the potatoes dry for a few while you prep your pans. See? None of them are perfect or exact... Have fun with this!
Preheat oven to 425 degrees F and line two large baking sheets with foil and spray generously with cooking spray.
Pat the wedges dry one more time and place in a single layer, without touching, onto the pans. The drier they are., the better...
Spray tops of potatoes with cooking spray and sprinkle 1 tsp sea salt, ¼ tsp black pepper, 1 tsp smoked paprika and 1 tsp cumin (if using) over the top.
Place pan in oven and bake for 10-12 minutes, until slightly browned. Then remove from oven and turn wedges over – keeping in a single layer and not touching. Sprinkle the other half of the spices on top.
Place back in oven and bake another 10-12 minutes, or until golden brown and crispy.
Sprinkle with extra sea salt to taste/if needed. Serve!