Cut the peeled sweet potato into large pieces and put in a microwavable bowl.
Microwave for 3 minutes and let sit in the steam with the wrap still on for 2 minutes.
Mash with a fork.
Add soy milk and salt and mix. The salt will tone down the sweetness, of the sweet potatoes, so if you like, you can add more honey or sweetener.
Once the sweet potato mixture is smooth, sprinkle in sesame seeds before forming into scoops. *In this photo, they've been place in foil cups, but the ones in the top photo were just rounded into balls.
Bake in the toaster oven for 5 minutes. (If you are using a normal oven, preheat to 410F/210C and bake for 15 minutes.)
Story Behind this Recipe
I got loads of sweet potatoes from my daughter's nursery school.
They don't brown because they're not coated in egg yolk. They are tasty when the outsides have a soft baked colour.