Grannie used to make Thanksgiving sweet potatoes loaded with butter and gooey marshmallows, but the calorie count was off the charts. Still, sweet potatoes are a well-loved harvest feast tradition that we don’t want to do without–at least in part because they are loaded with antioxidants and fiber. So here is chef Alex Jamieson’s healthy–but still delicious–version of the classic stand-by, sweetened with maple syrup and livened up with a touch of zesty spice.

It’s fun to try healthier new takes on traditional fare and realize they taste every bit as good–but they won’t hurt our health! Here’s the simple recipe for these tasty sweet potatoes:

INGREDIENTS
1 1/2 pounds sweet potatoes, peeled and cut into 2-inch chunks
1 tablespoon flaxseed oil
1 teaspoon maple syrup
1/4 teaspoon chili powder, or more, to taste
1/4 teaspoon sea salt
2 tablespoons slivered toasted almonds (optional)

1. Bring a 6 to 8 quart pot of water to a boil and cook the sweet potatoes for about 12 minutes, or until soft.

2. Drain and transfer the sweet potatoes to a large mixing bowl. Add the oil, maple syrup, chili powder, and salt and mash well with a potato masher.

3. Top with toasted almonds, if desired, and serve hot.

Serves 4 to 6.