Bring a pot of salted water to a boil. Add the sweet potatoes, turn the heat down to a simmer, and cook until easily pierced with a fork, about 10 minutes. Remove from pot, peel (the skin should slip off easily) and let sit until cool enough to handle. Cut into wedges.

Pre-heat a gas or charcoal grill to medium high heat. Brush the wedges with olive oil and sprinkle with the cumin.

Place wedges on the grill for 10-15 minutes, or until tender and lightly charred on both sides.

Before serving, make the aioli by mixing the Paleo mayo, garlic, chives, and lemon juice in a small bowl. Season with salt and pepper to taste. Serve with the fries.