1-First Step: Mise en place Preheat your oven to 425 degrees Fahrenheit. Choose a large rimmed sheet pan so the potatoes have room to roast and not steam. Line the pan with parchment paper for easy cleanup and to prevent sticking, or use a light coating of oil on the pan.

2-Second Step: Prep the sweet potatoes Peel the sweet potatoes and cut into uniform 1/2-inch pieces for even cooking. To do this efficiently: cut off the ends, shave a lengthwise strip with a peeler, slice into 1/2-inch rounds, then chop those rounds into equal-sized cubes. Aim for pieces that are similar in size so they finish at the same time.

3-Third Step: Choose your version and season Decide between the plain and the seasoned version. Use the exact ingredient amounts from the Essential Ingredients list. * Plain version: Toss sweet potato cubes with 2 tablespoons melted coconut oil, 3/4 teaspoon salt, and 1 tablespoon light brown sugar, firmly packed. * Seasoned version: Toss with 2 tablespoons olive oil, 3/4 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon ground chili powder (or chipotle for smokiness), 1/2 teaspoon paprika, 1/2 teaspoon ground cumin, and 1/2 teaspoon garlic powder.

4-Fourth Step: Spread and roast Spread the seasoned sweet potatoes in a single layer on the sheet pan. Avoid overcrowding; use two pans instead of piling them together. Space allows the edges to crisp. Place the pan in the preheated oven.

5-Fifth Step: Flip during roasting Roast for 27 to 35 minutes, flipping every 10 to 15 minutes. Tossing encourages even browning and caramelization on multiple sides. Start checking at the 25-minute mark. You’re aiming for crisp, golden edges and a tender interior when pierced with a fork.

6-Final Step: Finishing touches and serving When the roasted sweet potatoes are done, let them rest on the pan for a minute, then transfer to a serving dish. For the plain version, a tiny sprinkle of flaky salt is beautiful. For the seasoned version, garnish with chopped fresh parsley or cilantro and a squeeze of lime if you like brightness. Serve hot as a side with proteins, in grain bowls, or on top of salads.