Cut sweet potatoes in half lengthwise, the cut each half into 4-5 wedges.
Place wedges in a bowl, cover with water and add ice, about 2 cups worth. Let wedges sit in ice for 30 minutes.
Preheat over to 230 degrees C.
Remove wedges from water and pat dry.
Place wedges back into a large, dry bowl. Add oil, garlic powder, salt, and paprika. Toss wedges to coat.
Place wedges on a cooling rack on top of a baking sheet to help cook on both sides (if you don’t have a cooling rack, just cook on a baking sheet and flip half way through cooking).
Bake wedges for 30-35 minutes until cooked through and browned.
After cooked, let cool for 5 minutes then toss wedges in the bowl with fresh dill. I used the same bowl that I had first tossed the wedges in with oil, the oil helps coat the wedges a little more and keep the dill sticking to the wedges.