Step 1

Peel roasted sweet potato and place the flesh in a blender.

Step 2

Add soy milk and sugar. You can scale these ingredients up or down depending on the size of your sweet potato. I used a ratio of about 1:2 soy milk to sweet potato and 1:7 sugar to soy milk in weight. If going by volume, use about 1/3 cup soy milk and 2 tsp sugar to cup of potato.

Step 3

Blend until you get a smooth paste. It should have a texture similar to soft serve.

Step 4

Keep paste in an airtight container in the fridge. Use the spread on toast or other desserts. After spreading, you can sprinkle more granulated sugar on top and use a kitchen torch to create a brulee.