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If you bake sweet potatoes (purple sweet potatoes used in photo) with carrot, onion, leek, cauliflower until soft (no oil, just a small amount of water to prevent scorching and a few pinches of sea salt), you’ve got a sweet concoction that can be mashed with a potato masher or blended with a hand blender. The idea is to achieve a thick consistency, like a hash that can be spooned on breakfast porridge, as a topping for grain or veggie, or as a hearty side dish.  I like to add roasted and crushed nuts and parsley/scallions.