Step 1

Preheat oven to 425 degrees F and line a large baking sheet with parchment paper and set aside.

Step 2

Slice the sweet potatoes into wedges of even thickness and add to a large Ziploc bag with 1 tablespoon of the starch. Shake to coat, and add the other tablespoon of starch if needed to fully cover.

Step 3

Add the olive oil, salt, and pepper to the bag and toss to coat. Arrange the sweet potato wedges on the prepared baking sheet in a single layer, do not overlap.

Step 4

Bake the sweet potato wedges for 23 to 26 minutes, flipping once halfway through roasting.

Step 5

While the wedges are cooking, combine the softened butter, chile paste, garlic powder, lime juice, lime zest, and sea salt in a large bowl.

Step 6

Once the wedges have finished roasting, remove from the pan and transfer to the bowl with the butter mixture and toss to coat.

Step 7

Transfer to a plate and garnish with chopped chives. Serve with lime wedges and sea salt.