PREP: Position a rack in the center of the oven and preheat the oven to 450ºF. Add the potatoes to a large bowl. Drizzle with oil, and add cornstarch, cinnamon, paprika, cayenne, and kosher salt. Toss the bowl to combine or use a silicone spatula.

ROAST: Spread the potatoes out on a large nonstick baking sheet in a single layer. If they don’t all fit, I suggest roasting the other batch separately. Roast for 20 minutes, gently flip, and continue to roast for another 5-10 minutes, or until the potatoes are fork tender in the center and golden on the outside. I like to drizzle with maple syrup during the last 2 minutes of roasting, but this is purely optional! Serve warm.

OR AIR FRY: Preheat the air fryer to 400ºF for a few minutes. When hot, add a single layer of potatoes to the air fryer basket. For this quantity, you’ll need to do this in at least 3 batches so that the potatoes roast and don't steam. Cook for 14-16 minutes flipping them around the halfway mark until the sweet potatoes are fork tender in the center. Drizzle with maple and roast for an additional minute if desired.