4 medium-size sweet potatoes, peeled and cubed

2 teaspoons lemon juice

4 teaspoons unsalted butter

¼ teaspoon ground cumin

¼ teaspoon ground cinnamon

¼ teaspoon dried ginger

Optional: ¼ teaspoon chipotle powder or other salt-free chili powder

½ cup skim milk

• Put the sweet potatoes in a saucepan. Cover with cold water. Add the lemon juice. Bring to a boil over medium heat. Cover and cook for 7 to 10 minutes, until the potatoes are fork tender. Once the sweet potatoes are fully cooked, drain the water from the pot and place them in a medium-size bowl.

• Melt the butter in the saucepan over medium heat. Add the cumin, cinnamon, ginger, and chipotle powder; sauté the spices for 30 seconds. Add the milk and bring to a boil. Pour over the cooked sweet potatoes. Mix together using a masher or wooden spoon. Serve immediately.