Cut sweet potatoes into wedges that are roughly the same size and place in a single layer on a rimmed baking sheet. Drizzle lightly with olive oil, then rub to coat completely. Season with salt and pepper.
Bake the sweet potatoes for 30 minutes, or until lightly browned and crisp on the outside, turning every ten minutes or so.
While the sweet potatoes are baking, start to make the dip by mashing the avocado. If you want it completely creamy you can use a small food processor or emulsion blender. Add the dijon honey mustard dressing, cayenne pepper, and a pinch each of smoked paprika, salt, and pepper. Stir to combine.
Serve baked sweet potatoes with spicy honey mustard avocado for dipping, or thin the dip with water and drizzle over the sweet potatoes.
Nutrition facts are an estimate based on four sweet potatoes. Actual information may vary.