Prep the sweet potatoes: Preheat oven to 400°F. Peel the sweet potatoes if desired, then cut into 1-inch cubes for even roasting.

Coat with glaze: In a large baking dish (about 9×13 inches), combine the sweet potato cubes, maple syrup, melted coconut oil, cinnamon, and salt. Toss well to evenly coat each piece.

Roast the potatoes: Bake uncovered for 20 minutes. Remove from the oven and stir to redistribute the syrup. Continue baking, stirring every 15 minutes, until potatoes are fork-tender and lightly caramelized. Total roasting time should be around 50–60 minutes, depending on your oven.

Add finishing touches: If using, stir in the chopped pecans immediately after removing the potatoes from the oven. Drizzle with fresh lemon juice to brighten the flavor and balance the sweetness.

Serve and store: Serve warm as a side dish for any meal. Store leftovers in an airtight container in the fridge for up to 5 days.