Pre-heat oven to 450 degrees F. Line a small baking tray with foil or parchment paper; set aside.
In a large bag, place the cut potato wedges, corn starch and all the spices and shake until fully combined and the sweet potato wedges are coated.
Place sweet potato wedges in a single layer on the baking sheet, drizzle with oil and bake for 30 minutes or until golden and crispy, flipping half way through.
To make the avocado cilantro dip: Combine the avocado, cilantro, yogurt, jalapeno and lime juice in a blender and blend for 1 minute.
Serve potato wedges hot with the avocado cilantro dip or your favorite dipping sauce.