For the Sweet Potatoes: Preheat the oven to 400˚F convection.
Cut the sweet potatoes into wedges, place on 2 parchment lined cookie sheets, drizzle evenly with olive oil and toss. Sprinkle with smoked paprika, chipotle powder and salt, toss again. Spread potatoes in a single layer making sure there is plenty of room for the potatoes to crisp evenly.
Bake for 45 minutes or until brown and crisp around the edges.
In the meantime make the Avocado Dip: Place the flesh of the avocados in the bowl of a food processor, add the yogurt and lime juice, process until smooth, scraping down the sides of the processor. Taste, add salt, mix again, taste, add more salt or lime juice.