1 Rinse sweet potato and cook covered in a little water for 30-40 minutes until soft enough to easily pierce with a knife tip.
2 In another pot, bring 200 ml (approximately 3/4 cup) of water to a boil. Add frozen peas and oats. Cook until both are tender and soft, about 5-6 minutes.
3 Meanwhile, squeeze orange and measure 100 ml (approximately 1/4 cup) of juice.
4 Add orange juice to the peas and oats. Rinse sweet potato under cold water, peel the skin and add to the pot.
5 Add oil, and mash with a potato masher to a chunky porridge. Feed 1 serving immediately and let the remaining porridge cool. Portion and freeze remaining porridge.