Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat for easy cleanup and even roasting.

Wash and dry the sweet potatoes. Cut them into 1-inch cubes or 1/2-inch slices — whichever you prefer. Try to make pieces uniform so they cook evenly.

In a small saucepan or microwave-safe bowl, combine the maple syrup, butter, olive oil, apple cider vinegar, cinnamon, smoked paprika (if using), a pinch of salt, and a few grinds of black pepper. Warm gently until the butter melts and the mixture is cohesive; whisk to combine.

Place the sweet potato pieces in a large mixing bowl. Pour the maple glaze over the potatoes and toss gently until each piece is evenly coated. Taste a small smidge of the glaze if you like — it should be balanced, not cloying.

Spread the coated sweet potatoes in a single layer on the prepared baking sheet, leaving small gaps between pieces to allow hot air to circulate and edges to crisp.

Roast in the preheated oven for 20 minutes. Then remove the sheet, gently flip or stir the potatoes to promote even browning, and return to the oven for another 10–15 minutes until tender and caramelized at the edges. Total roasting time will be about 30–35 minutes depending on your oven and piece size.

If you like extra caramelization, broil for 1–2 minutes at the end — watch closely so they don’t burn.

Remove the baking sheet from the oven. Taste and adjust seasoning with a little more salt or a squeeze of apple cider vinegar if you want brighter flavor. Sprinkle with chopped fresh parsley before serving.

Serve warm as a side to roasted meats, grain bowls, or on its own with a spoonful of Greek yogurt or toasted nuts for contrast.