Preheat the oven: Set it to 425°F (220°C). A hot oven is key for browned edges and a creamy center.

Prep the pan: Line a large sheet pan with parchment for easy cleanup. If you have a light-colored pan, use it; dark pans brown faster.

Cut the sweet potatoes: Peel if you prefer, then cut into ¾-inch cubes. Keep them uniform so they cook evenly.

Dry the cubes: Pat them with a clean towel to remove surface moisture. This helps them crisp instead of steam.

Season: In a large bowl, toss the cubes with olive oil, cinnamon, salt, pepper, and garlic powder. If using, sprinkle in cornstarch and toss again. Drizzle the maple or add brown sugar last so it coats without clumping.

Spread out: Arrange the cubes in a single layer with space between them. Crowding leads to steaming and softer edges.

Roast: Bake for 15 minutes. Stir and flip with a spatula, then roast another 10–15 minutes until the edges are browned and the centers are tender.

Finish: Taste and adjust salt. Add a sprinkle of fresh herbs or a hint of citrus zest if you like. Serve warm.