Preheat your oven to 200°C. Wash and pierce the sweet potatoes with a fork. Place them on a baking tray. Roast for about 40 minutes until soft. Let them cool slightly before peeling the skin.

Scoop the soft flesh into a blender or bowl. Blend until smooth and creamy. If using a fork, mash very well. The texture should be soft with no lumps for the best result.

Place the mashed sweet potatoes in a saucepan. Add butter, brown sugar, maple syrup, and spices. Mix everything well. Cook on low heat. Stir gently to combine all the flavors together.

Pour in water or apple juice slowly. Stir and let it simmer. Cook for about 15 minutes. Keep stirring so it does not stick. The mixture will thicken and become glossy.

Turn off the heat and add vanilla extract. Stir well. Taste and adjust sweetness if needed. Let it cool slightly. The butter will thicken more as it cools.

Spoon the sweet potato butter into clean jars. Let it cool fully before sealing. Store in the fridge. Spread it on toast, biscuits, or pancakes for a delicious treat.