This puree is delicious with oatmeal, yogurt, or on its own. Though the chai mixture contains a lot of different spices, the end result is very mild. And yes, I realize that "Chai" actually means tea, but I think Starbucks has conditioned us all to use "Chai" as shorthand for versions of this spice combo.

I boiled the sweet potatoes here, but feel free to use the microwave, steamer, or oven if that suits you better. I find boiling to be the fastest and easiest method.

Though it's more work, use whole oranges instead of orange juice since the juice doesn't have nearly as much fiber as the actual fruit.

Chai spiced sweet potato and orange oatmeal

Chai spice mixture:
1 tsp cinnamon
1 tsp ginger
1 tsp cardamom
¼ tsp nutmeg
1/8 tsp cloves
¼ tsp fennel seeds
1/8 tsp salt

For the puree:
1 lb sweet potatoes (1 x-large or two small), peeled and cubed
2-3 large oranges, peeled
water (as needed)
1-1½  tsp chai spice mix

Cube potatoes and place in a medium saucepan. Add water until just covered or until the potatoes just start to float.

Bring to a boil over high flame. Once boiling, turn the flame down to medium. You want a strong simmer, but not a boil. Cook for 8-10 minutes or until the potatoes are fork tender, but not falling apart.

Drain and add to the blender. Peel and add oranges and 1 tsp of chai spice mixture. Blend until combined, pausing to scrape down the sides as needed. Hold off on adding water until the oranges are fully broken down because you won't likely need more liquid. If the mixture is too dry, add 1 Tbsp of water at a time until you've reached your desired consistency.

Yield: 2.5-3 cups or 22-25 oz

To eat with oatmeal:
1/2 cup oatmeal
1 cup water
1/4 cup coconut milk
1/3 cup chai spiced sweet potato and orange puree
2 Tbsp toasted coconut flakes (unsweetened)
1 Tbsp juice-sweetened dried cranberries
1 Tbsp maple syrup (optional)

 Yield: One serving