Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a baking mat. Set aside.
In a large bowl, toss the sweet potatoes with the melted coconut oil making sure they are all lightly coated.
In a small bowl, combine the cumin, curry powder, smoked paprika, cayenne pepper, and cinnamon.
Sprinkle spice mixture over the sweet potato fries and toss until they are all lightly coated.
Arrange the fries on the baking sheet in a single layer. They will crisp better if not overcrowded.
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 hallway through the cooking process to brown both sides.
While the fries are roasting, make the dip by mixing the almond yogurt with the fresh lemon juice, dill, and parsley in a small bowl.
Season with salt and black pepper, to taste. Refrigerate the dip to chill.
Once fries are browned, remove the baking sheet from the oven and sprinkle generously with salt. Let the fries cool slightly before serving with the herbed coconut yogurt dip.