Place sweet potatoes in 3-quart saucepan and cover with water by about an inch. Bring to a boil over medium-high heat, then reduce heat and gently boil until potatoes are tender, but still retain their shape, about 20 minutes. Drain.

Preheat oven to 450°F.

Line a baking sheet with parchment paper or spray with cooking spray. Place potatoes on baking sheet, cut side down. Press down on each with a potato masher. Drizzle with coconut oil and sprinkle with cinnamon, cumin, salt, pepper and coconut.

Bake until potatoes have started to crisp around the edges and coconut is golden brown, about 25 minutes.