In a mixing bowl, whisk to combine oil, salt, pepper, parsley, paprika, and coconut sugar. Add wedges and toss to completely coat. Place sweet potato wedges on a large baking sheet and bake 30-35 minutes, turning over halfway through cooking.
In the meantime, whisk together mayo and sriracha sauce. Refrigerate until ready to dip.
Raise temperature to broil and broil until crisp, about 4 minutes. Leave the oven door slightly ajar and check frequently to make sure potatoes don't burn.