Bake sweet potato in a 400 degree oven for 45 minutes to an hour, OR microwave it for 5-10 minutes, checking on it after the first five minutes and then cooking in additional two minute increments. You want to get your potato nice and soft, so it mashes easily.

Carefully cut the sweet potato open and allow to cool sufficiently that you can handle it without burning yourself.

Once it's cool, scoop out the inside and place in a food processor or blender. (You should have about a cup of sweet potato. If you end up with substantially more or less, you might want to increase or decrease the other ingredients proportionally.)

Add milk, cinnamon, nutmeg, vanilla and maple syrup to food processor or blender. Puree until you've got a nice, smooth batter.

Preheat skillet or griddle to medium and melt margarine inside. Carefully batter one side of a bread slice. I say carefully, because unlike with eggy French toast batter, this one will cause most bread to fall apart if fully immersed. I used a basting brush to coat my bread.

Place the bread slice, batter side down, in your buttered skillet, then apply batter to the other side. Cook until bottom side is nice and brown. If your skillet was nicely preheated, this should take around five minutes, but be patient and make sure your slice is nice and sturdily cooked up before flipping. Once you flip, you should only need about two or three minutes to get the other side adequately browned.

Repeat this for each of your slices, adding additional margarine to skillet as needed, and serve everything up with some additional vegan margarine, cinnamon, maple syrup, and perhaps a pecan or two.