Soak sweet potato wedges in cold water for at least an hour. Meanwhile, preheat oven to 400 degrees and line a large baking sheet with parchment paper. 

Combine cinnamon and sugar in a small bowl. Drain the water from the sweet potatoes and dry thoroughly. Coat with corn starch, shaking off any excess. Transfer potatoes to a clean bowl and coat with coconut oil. Toss with half the cinnamon sugar mixture. 

Spread out on the baking sheet and cook for 30 minutes, stirring halfway through. Lower oven temperature to 300 degrees and bake for another 10 minutes. Meanwhile, make the sauce and glaze (see below)

Let potatoes cool slightly before transferring them to a bowl. Toss with remaining cinnamon sugar mix. 

In a small saucepan, whisk together maple syrup and cocoa powder over a low heat. Once incorporated, add tahini and whisk until smooth. Add almond milk until you have reached the desired consistency. Remove from heat and set aside. If needed, add an additional splash of almond milk before drizzling over the fries. 

Sift powdered sugar into a small bowl. Add vanilla and a small amount of milk at a time, whisking to incorporate. Add more almond milk for a thinner glaze and more powdered sugar for a thicker glaze. 

Transfer fries to a plate or serving dish. Drizzle with chocolate sauce and glaze. Serve immediately.