In a large bowl, toss cubed sweet potatoes with 2 TBS of melted butter. Stir until coated.
Add sea salt and stir until evenly distributed.
Bake in the preheated oven for 15 min.
Stir and bake 10 more minutes or until some of the sweet potatoes are just starting to brown.
Remove from oven and drizzle with remaining 1 TBS butter and 2 TBS maple syrup. Stir until the sweet potatoes are evenly coated.
Sprinkle with cinnamon and stir until it’s evenly distributed.
Return to oven and bake 10-20 minutes longer or until potatoes are browned, stirring halfway
Serve immediately!
Video
Notes
Ingredient Substitutions
Sweet potatoes. Any variety of sweet potato works well in this recipe, classic orange is pictured here, but both purple and white sweet potatoes can be used! Yams are also a totally delicious substitution for sweet potatoes!
Salted butter. unsalted butter, coconut oil, olive oil, ghee and avocado oil can all be used in place of coconut oil. However, please be mindful of the way the taste/texture of the oil will change the overall taste of the dish.
Maple syrup. Use pure maple syrup (no artificial substitutes). Honey can also be used, however the maple syrup adds such a rich fall flavor that I don't recommend switching it out.
Store
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave - or in the oven to restore crispiness.