Step 1

Preheat oven to 400 degrees F and line a rimmed baking sheet with foil. Coat with nonstick spray.

Step 2

Wash and dry the sweet potato.

Step 3

Cut in half, then cut lengthwise into strips. Cut each strip in half again until each is about 1/2 inch thick. Slice in half horizontally if the sweet potato is very long. (Each strip should be about the size of your finger.)

Step 4

Place into a bowl and toss with the olive oil.

Step 5

Spread onto prepared baking sheet and roast for 22-25 minutes or until soft.

Step 6

Let cool slightly and serve as is for a BLW-style finger food.

Step 7

To serve as a thick mash, remove skin and mash with a fork one at a time or in a larger portion in a food processor or blender.

Step 8

To serve as a thinner sweet potato puree, mash with a fork and add 1 tablespoon warm water at a time to reach desired consistency.