Preheat your oven to 400° F.
Prick sweet potatoes all over with a fork (hehe … I said prick).
Place 3 pounds of sweet potatoes on a baking sheet and bake them until very tender when pierced with a knife, about an hour.
When cool enough to handle, halve potatoes and scoop out flesh with a spoon. If you don’t totally destroy the skins while doing this, I suggest some baked potato skins!
Transfer potatoes to a food processor (not the skins!) along with 4 tablespoons of vegan butter, melted, 1/4 cup maple syrup, 1 teaspoon salt, and 1 teaspoon chili powder, processing until smooth.