Preheat the oven to 300°F. Line two baking sheets with foil for easy cleanup.

Remove the membrane from the back of each rack of ribs. Cut each rack into individual ribs so they can be arranged like wings later.

Season both sides of the ribs with salt, pepper, smoked paprika, and garlic powder. Place them on one baking sheet and cover tightly with foil.

Bake the ribs for 2 hours until the meat is tender and pulls away from the bone easily.

While the ribs cook, cut each sweet potato into 8 wedges. Toss the wedges in a bowl with olive oil, cinnamon, salt, and pepper until evenly coated.

Spread the wedges in a single layer on the second baking sheet. After the ribs have baked for 1 hour and 45 minutes, add the sweet potato sheet to the oven.

Remove the foil from the ribs and brush them generously with BBQ sauce. Return them to the oven for the final 15 minutes to set the glaze.

Check that the sweet potato wedges are fork-tender and lightly browned at the edges. Serve the ribs and wedges together while hot.