Preheat oven to 400 degrees F and line a rimmed baking sheet with foil. Coat with nonstick spray.
Wash and dry the sweet potato.
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.)
Place into a bowl and toss with the olive oil.
Spread onto prepared baking sheet and roast for 22-25 minutes or until soft.
Let cool slightly and serve as is for a BLW-style finger food.
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.
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.
Video
Notes
Store any leftovers in an airtight container for 3-5 days in the fridge.
You can sprinkle with salt for babies over 1 and any adults.
Add crushed dried rosemary OR cinnamon for additional flavor.
Spread the wedges out on the baking sheet so they aren't overlapping. This will ensure even cooking.
Poke a wedge with a fork or small knife at the lower end of the baking time to see if it's very soft.