Cut sweet potatoes in half lengthwise, then cut each half into 4-5 wedges. Place wedges in a bowl, cover with water and add about 2 cups of ice. Let wedges sit in ice for 30 minutes.
Preheat oven to 450F. Remove wedges from water and pat dry. Place wedges in a large dry bowl. Add melted fat, garlic powder, salt and paprika. Toss wedges to coat. Place wedges on a cookie sheet.
Bake wedges for 30-40 minutes until cooked through and browned, turning them occasionally.
After cooked, let cool for 5 minutes, then toss wedges with fresh dill. You can use the same bowl where you tossed the wedges earlier. The extra oil helps dill stick to the potatoes.