Preheat your oven to 425°F. Peel the sweet potatoes and cut them into 1/2-inch cubes. Place them on a large rimmed baking sheet, then drizzle with melted coconut oil, sprinkle with sea salt and brown sugar. Toss everything together until the potatoes are evenly coated, then spread them out in a single layer without overlapping to ensure they roast rather than steam.

Roast for 27 to 35 minutes, flipping the potatoes every 10 to 15 minutes with a spatula. I like to flip every 10 minutes and bake for about 30 minutes total, until the cubes are golden brown and crispy on the outside and tender inside.

Preheat your oven to 425°F. Peel and cube the sweet potatoes into 1/2-inch pieces. Transfer them to a large baking sheet, then add the olive oil, salt, pepper, chili powder, paprika, cumin, and garlic powder. Toss well to coat each cube evenly, then spread them out in a single layer without overlapping.

Roast for 27 to 35 minutes, flipping every 10 to 15 minutes. I flip every 10 minutes and bake for about 30 minutes, until the sweet potatoes are crispy on the outside and soft on the inside.