Cut the sweet potatoes into long, thin wedges. Toss them in a large bowl with the coconut or avocado oil, garlic powder, onion powder, cumin, salt and pepper. Bake for 35-40 minutes, until crispy but not burnt.
Meanwhile, make the chimichurri sauce. Combine all ingredients in a food processor and let 'er rip until the ingredients are well combined. You don't want to pulse the herbs into a pulp, so stop short of there.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/chimichurri-sweet-potato-fries/