*Make your sweet potato purée in advance.
You can roast, boil or even microwave the sweet potato. You’ll only need about 1 small or 1/4 of a large sweet potato for this recipe, so you can cook 1-2 sweet potatoes and have some for dinner, saving the other portion for the oats recipe.
To create the puree, scrub and/or peel sweet potatoes.
*To roast, preheat the oven to 400 degrees F / 204 C. Cut the sweet potato in half lengthwise. Roast halves sliced side down for 20-25 mins on a pan covered with a silicon mat or parchment paper (for easy clean up).
*To use the microwave oven, pierce a medium scrubbed sweet potato a few times with a fork and microwave for 4-5 minutes until tender. A very large one can take 6+ minutes.
*To boil, dice into large chunks and add to boiling water on the stovetop and boil for 5-6 minutes, until fork-tender. Drain and throw away the water.
When the potato is soft but cooled, mash up 1/2 cup, omitting the skin. You can mash them by hand or add to a blender or a food processor. Pulse until you have a thick creamy mash. You can even toss some cinnamon, or a soft pitted date or two in with the sweet potato if you like it sweeter. You may require a little extra milk or Udo’s oil to get the blades to move.
Set aside or refrigerate the purée until ready to use.