To dice a sweet potato, cut it in half lengthwise then cut those halves into lengthwise planks. Stack a few planks on top of each other and cut into long strips. Cut the strips crosswise into cubes. You want the cubes to all be a similar size so that they cook evenly.
Warm the coconut oil in a medium or large nonstick or well-seasoned cast iron skillet over medium heat.
Add the sweet potato and stir well to coat the sweet potato in the oil. Sprinkle in the cinnamon, salt, and cayenne pepper and stir well.
Cook for 20 to 25 minutes, stirring frequently until the sweet potatoes are tender on the middle and crisped on the outside to your liking. Watch them closely to see if you need to reduce the heat to prevent burning or add more oil to prevent sticking.
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Other seasoning ideas: chili powder, cumin, brown sugar, rosemary, sage
Serving ideas: as a side to a lean protein, as the base of a breakfast hash topped with fried eggs, as a side to an egg bake or other brunch dish, as a component of salads and grain or meal prep bowls
Leftovers: can be stored in an airtight container in the fridge for a few days; reheat in a skillet with a little oil until warmed through