Wash sweet potatoes and grate into hash browns, leaving the skin on. Mix the spices and set aside. Melt coconut oil in a skillet over medium heat and spread potatoes in the skillet once the oil is hot. Stir and flip occasionally to keep from over browning, 7-8 minutes.
Once the sweet potatoes begin to brown and crisp, sprinkle seasoning over them and continue to cook until crispy, 3-4 minutes.
Transfer from the skillet to a paper towel covered platter. Season with sea salt and serve immediately.