Simple syrup can be made in advance and stored in the refrigerator for up to 3 weeks.
1 medium-sized (about 8 ounces) local, organic sweet potato
1 cup water
½ cup sugar
Roast sweet potato in the oven at 375° until soft, about 30–45 minutes. Scoop out ½ cup of potato (eat the rest). Place in a saucepan with the water and sugar. Cook over medium-low heat for 10 minutes, stirring until sugar is dissolved and a syrup forms. Let syrup cool and then purée it. Strain through a fine-mesh strainer.