A mixture of Japanese-style bread crumbs and flour helps crisp this Southern-style dipper.
Preheat oven to 450°F. Line two 15x10x1-inch baking pans with parchment paper; set aside. In a large mixing, bowl toss sweet potato wedges with cooking oil. In a large resealable plastic bag, combine panko bread crumbs, flour, paprika, salt, black pepper, garlic powder, and cayenne pepper. Seal and shake to combine. Add potato wedges, a few at a time, sealing bag and shaking until coated. Arrange wedges in a single layer in prepared baking pans.
Bake both pans on two separate oven racks for 10 minutes; turn wedges and rotate pans. Bake about 10 minutes more or until tender.
In a small bowl, combine sour cream, honey, and cinnamon. Serve the dipping sauce with warm or room temperature sweet potato wedges.