This yummy side dish was inspired by my famous Curry & Maple Sweet Potato Soup. It's the perfect addition to any meal, holiday or otherwise. Want to save it to your tablet? You can get this recipe and others in my free holiday cookbook that I did with Ed Begley, Jr. right now!
Preheat your oven to 400 degrees 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.