Preheat oven to 400 degrees F and line a large, rimmed baking sheet with parchment paper or a Silpat baking mat. Set aside.
In a large bowl, toss the sweet potato wedges 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 spice mixture over the sweet potatoes wedges and toss until all wedges are lightly coated.
Arrange the sweet potato wedges on a prepared baking sheet in a signle layer. For crispier wedges, do not over-crowd.
Place baking sheet in preheated oven and roast until the sweet potatoes are golden brown and crispy around the edges, around 30-35 minutes. Flip once halfway through the cooking process to brown both sides.
While the sweet potatoes are roasting, mix the coconut yogurt with the 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 cook slightly before with the herbed coconut yogurt dip! YUM! Enjoy!