Preheat oven to 450 degrees F.

Cut the sweet potatoes in half lengthwise, then cut them into thick wedges making sure they are all evenly sized.

Coat and toss the sweet potato wedges with 1 tbsp of coconut oil and sea salt.

Spread the sweet potato wedges on a baking pan and bake for 25 minutes, flipping halfway through, until the sweet potatoes are golden.

Turn up the oven to broil, then broil the sweet potatoes for 2-3 minutes until they are extra crispy.

Once the sweet potatoes are done, heat a large skillet over medium heat and add 1 tbsp coconut oil, coconut sugar, and honey.

Once the sauce begins to boil, turn the heat to low to simmer until the coconut sugar is dissolved.

Turn off the heat and add the sweet potatoes to the skillet and stir to coat.

Sprinkle with sesame seeds and lay the coated sweet potatoes on a parchment paper, making sure they don't touch each other.

Cool for at 5 minutes before serving. Enjoy immediately!