Preheat oven to 200C/400F/Gas 6. Line a large, rimmed baking sheet with parchment paper or a non-stick baking mat and set aside.

In a large bowl, toss the sweet potatoes with the melted coconut oil and toss to coat.

In a small bowl, combine the cumin, curry powder, smoked paprika, cayenne pepper, and cinnamon. Sprinkle the spice mixture over the sweet potato wedges and toss until all wedges are lightly coated.

Arrange the sweet potato wedges on the prepared baking sheet in a single layer. For crispier wedges, do not overcrowd.

Place the baking sheet in the preheated oven and roast for 30-35 minutes until the sweet potatoes are golden brown and crispy around the edges. Flip once halfway through the cooking process to brown both sides.

While the sweet potatoes are roasting, mix the coconut yogurt with lemon juice, dill, and parsley in a small bowl. Season with salt and black pepper, to taste, and place in the refrigerator to chill.

Once browned, remove the sweet potato wedges from the oven and sprinkle generously with salt. Let cool slightly before serving with the herbed coconut yogurt dip. Enjoy!