📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for even roasting!
2. Wash and prep your sweet potatoes: Scrub those spuds clean! Then, cut them into roughly 1-inch cubes. Try to make them relatively uniform in size so they cook evenly. Smaller pieces will roast faster than larger ones. (Pro tip: I like to leave the skins on for extra fiber and nutrients—but you can peel them if you prefer!)
3. Toss 'em: In a large bowl, toss the sweet potato cubes with 2 tablespoons of olive oil, salt, and pepper. Make sure they are all coated nicely. You don’t want any dry patches!
4. Spread them out: Arrange the sweet potatoes in a single layer on a baking sheet. Don’t overcrowd them; otherwise, they’ll steam instead of roast, and you'll end up with soggy potatoes instead of crispy ones!
5. Roast those babies: Pop the baking sheet into the preheated oven and let them roast for about 25-30 minutes. Keep an eye on them—every oven is a little different—but they should be tender and slightly caramelized on the edges when done. You can check for doneness by easily piercing a piece with a fork.
6. Maple magic: Once cooked, remove the baking sheet from the oven. Drizzle those gorgeous sweet potatoes with 2 tablespoons of maple syrup and gently toss to coat. I use real maple syrup—the kind with that amazing, rich flavor. Store-bought stuff lacks the oomph!
7. Optional mash: If you like a bit of a smoother texture, you can lightly mash some of the sweet potatoes with a potato masher. This is entirely optional though! I sometimes leave some whole for texture and some mashed for a lovely contrast.
8. Serve and enjoy: Let them cool slightly, then serve these sweet little beauties warm. They're amazing as a side dish, or you can use them as a base for other meals. Enjoy!