Preheat oven to 425 degrees. In a large bowl or on your baking sheet, toss the cubed sweet potatoes with the coconut oil, maple syrup, and cinnamon. Spread them out in a single layer on the baking sheet. If you have too many, you may want to use two sheets. Season with salt.

Bake for 15 minutes and stir. Rotate the pans if necessary. Bake an additional 10-20 minutes, or until deep brown and starting to caramelize on the edges. You'll need less time for small cubes and more time for larger cubes. I like to take these past the tender part into the really caramely part, so even if they're fork tender you might want to stick them back in for just a few more minutes until you get those lovely brown edges. It's where all the flavor is!