Preheat oven to 425F, line a baking sheet with a Silpat or aluminum foil for easier cleanup.
To the baking sheet, add the sweet potatoes, evenly drizzle with coconut oil, and evenly sprinkle with curry powder, salt, and pepper, and toss potatoes with hands to coat evenly.
Bake for about 30 minutes, or until sweet potatoes are fork tender. Toss once midway through baking to ensure even cooking. Cooking time will vary based on size of sweet potatoes.
While sweet potatoes bake, make the dip.
To a medium bowl, add the Greek yogurt, cucumber (grate on a box grater and then wring out the cucumber in paper towels very well so you don’t add excess water to the dip), salt, pepper, dill, and stir to combine.
Taste and check for seasoning balance, adding sugar or more salt, pepper, cucumber, etc. if desired.
Refrigerate until ready to serve with the fries.
Remove fries from the oven and optionally garnish with cilantro or parsley before serving with dip served on the side.
