1 lb sweet potatoes, peeled and cut lengthwise into 1/4"-thick wedges
2 tbsp Malaysian red palm fruit oil (divided)
1/2 tsp ground coriander
1/4 tsp ground cinnamon
1/2 tsp sea salt
1/4 tsp cayenne pepper
Preheat oven to 450F. Position the racks in the center and upper third of the oven.
Lightly dampen a paper towel with 1 tablespoon of the palm fruit oil, and thoroughly wipe 2 rimmed baking sheets with it.
Combine the sweet potato wedges with the remaining palm fruit oil in a large bowl.
In a separate small bowl, combine the spices and salt. Add the spice mixture to the potatoes, and toss well to coat.
Arrange the sweet potatoes in a single layer on the oiled baking sheets, being careful not to overcrowd the pans. (Overcrowding = soggy fries)
Bake, turning the fries once, until browned, about 20-22 minutes. Swap the position of the pans on the lower and upper racks once halfway during cooking to ensure even browning.