Cook the sweet potato using your preferred method. I like to either boil or microwave mine. To microwave the potatoes, rinse them thoroughly, then wrap them in a wet paper towel. Place them on a plate and microwave for 5 minutes per side, or until the potatoes are very tender when poked. This should take about 10 minutes total for small sweet potatoes, or up to 15 minutes for very large potatoes. Refrigerate the potatoes until they are chilled.

Once the potatoes have cooled off, preheat the oven to 350 degrees Fahrenheit. Line a 9 x 5 inch loaf pan with parchment paper.

Transfer the oats, pumpkin pie spice, baking powder, and sea salt to a high powered blender and blend for 60 seconds, or until a flour forms and the dry ingredients are combined.

Remove the skin from the sweet potatoes and mash the flesh with a fork or a potato masher. Measure out one cup of mashed sweet potato and transfer it to a large bowl. Add in the eggs, oil, applesauce, pure maple syrup, and vanilla extract. Mix the wet ingredients until everything is well combined and most of the lumps of sweet potato have been thoroughly mixed.

Add the dry ingredients to the bowl with the wet ingredients and mix well until a thick batter forms.

Pour batter into the prepared baking dish and cover with aluminum foil. Make sure the foil is tented so that the bread has room to grow without getting stuck to the foil.

Bake on the center rack of the preheated oven for 60 to 70 minutes, or until the bread tests clean.

To check for doneness, insert a digital thermometer into the center of the loaf. It is fully baked if it has an internal temperature of 190 degrees F or higher.

Allow the bread to cool to room temperature before slicing and serving. I like transferring it to a cooling rack (I use the grates on my stove top) to allow air flow underneath the pan. Once cooled, slice and serve with butter and honey!