Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil. Cut the sweet potatoes into evenly sized cubes so they roast at the same rate.

1. Season the sweet potatoes.Place the cubed sweet potatoes in a large bowl. Add the olive oil, cinnamon, salt, black pepper, optional garlic powder, and nutmeg. Toss well until every piece is evenly coated.
2. Arrange on the baking sheet.Spread the seasoned sweet potatoes in a single layer, leaving space between the pieces. Avoid overcrowding the pan because this can cause the potatoes to steam instead of caramelize.
3. Roast until tender.Bake for 20 minutes, then turn the sweet potatoes with a spatula. Continue roasting for another 10–15 minutes, until the edges are golden and the centers are fork-tender.
4. Prepare the maple glaze.While the potatoes roast, whisk together the maple syrup and melted butter in a small bowl. Stir until the mixture is smooth and well combined.
5. Add the glaze.Remove the baking sheet from the oven and drizzle the maple mixture over the roasted sweet potatoes. Toss gently to coat each piece without breaking them apart.
6. Finish roasting.Return the potatoes to the oven for another 5–8 minutes, allowing the glaze to bubble slightly and caramelize around the edges. Watch carefully during this stage because maple syrup can burn if left too long.
7. Garnish and serve.Transfer the glazed sweet potatoes to a serving dish. Sprinkle with chopped pecans, fresh herbs, or flaky sea salt if desired. Serve warm for the best flavor and texture.