Drain the liquid out of the can of sweet potatoes and place them in a small pot. Mash them up and add soymilk, adjusting until its a mushy consistency, similar to cream of wheat.
Heat on medium until warmed through, stirring occasionally. Add syrup or vegan brown sugar to taste, if desired.
This recipe originated from eating thanksgiving leftovers and evolved over time. Great way to get an extra serving of veggies in the day, filling, comforting and delicious. Not to mention super cheap and easy!