- 4 Pounds sweet potatoes
- 2 Tablespoons butter
- 2 Tablespoons maple syrup
- 1 Tablespoon chili powder
- 2 Teaspoons cumin seeds, toasted and ground
- 1 Teaspoon ginger
- 1 Teaspoon salt
- 1/2 Teaspoon ground black pepper
Preheat the oven to 350 degrees.
Pierce each sweet potato in several places with a fork. Place directly on the oven rack and roast until soft, 45-60 minutes. Transfer to a cutting board and let stand until cool enough to handle, about 10 minutes.
Slip off the skins and cut the sweet potatoes into 1-inch slices. Transfer to a large bowl and add the butter. Smash the sweet potatoes with a potato masher or fork until fluffy but some lumps remain. Add the remaining ingredients and stir to combine.