Preheat oven to 425 degrees Fahrenheit.
Line two large baking sheets with parchment paper.
Add the cut sweet potatoes to a large bowl. Melt the coconut oil and pour over the sweet potatoes. Toss to coat. Sprinkle the coriander, cinnamon, and ½ teaspoon sea salt over top and toss to evenly coat.
Divide the sweet potatoes between the two baking pans and evenly disperse. Bake for 25-30 minutes, turning the fries over at the halfway point.
As the fries bake, make the cilantro-hemp aioli by adding the hemp seeds, almond milk, hemp or olive oil, garlic, cilantro, lime juice, white wine vinegar, and sea salt to a blender. Blend on high for 1-2 minutes or until smooth. Taste and add more sea salt if desired. Pour into a bowl.
When the fries are done baking, let them cool on the parchment paper to crisp up a bit. They will not become completely crispy but they are absolutely delicious nonetheless.
Transfer the fries to a large bowl or plate and serve alongside the cilantro-hemp aioli.