Pre-heat your oven to 180 degrees Celsius.

Prepare a baking tray by covering this with baking paper. Now peal the sweet potato and chop it into thick wedges, laying these on the baking paper. Sprinkle over the paprika and bake in the oven for 40 minutes.
In a bowl, empty the pot of pot of crème fraiche. Now peal the leaves from 4-5 sprigs of thyme and chop these lightly, then add to the crème fraiche and stir in with a twist of pepper.

Once ready, serve the wedges and place the dip on the table.