Set a large pot of water to boil over high heat.
Wash sweet potatoes add them to the pot once the water is boiling (leave the skins on!). Turn the heat down to medium-high and let the sweet potatoes boil for about 13-15 minutes. The idea is to cook the sweet potatoes almost completely, but not so much that they're falling apart and completely soft.
While the sweet potatoes are cooking, add the olive oil, sea salt, pepper, garlic, paprika and chili flakes to a large bowl and stir with a fork to combine; set aside.
To a small bowl, add the mayonnaise, honey and curry powder. Whisk well to combine.
Once they're almost cooked through, remove the sweet potatoes from the boiling water and run them under cool water in a colander until they're cool enough to handle.
Slice potatoes into wedges (8-10 wedges per potato) and remove the skins (the skin should slide off fairly easily at this point). Add the wedges to the bowl with the garlic mixture and toss them to coat.
Heat your grill on low heat and grill the wedges for about 5 minutes per side. Watch them carefully, as every grill is different, flipping them as soon as you can see the dark grill marks forming and the outside starts to get a bit crispy.
Once they've grilled on both sides, remove them to a plate or basket, garnish with some chopped fresh parsley, and serve with the aioli for dipping!