Preheat oven to 425°F. Lightly coat a large rimmed baking sheet with cooking spray. In a large bowl,toss together sweet potato wedges,oil,and 1/4 teaspoon ground cinnamon. Arrange wedges on the prepared baking sheet in an even layer. Bake until crisp and golden, for 20 minutes.

Meanwhile,whisk together sour cream,maple syrup,lemon zest,cayenne pepper, and remaining cinnamon.

Sprinkle hot sweet potato wedges with chives and salt. Serve alongside dip.