Ingredients:

  • 2 medium (450g) sweet potatoes, peeled and cubed
  • 1/4 cup (60ml) unsweetened almond milk
  • 1 tsp (5g) ground cinnamon
  • 1/4 tsp (1g) sea salt
  • 1/2 cup (120g) plain Greek yogurt
  • 2 tbsp (15g) raw pumpkin seeds
  • 1 tbsp (10g) hemp seeds
  • 1/2 cup (75g) fresh blueberries
  • 1 tbsp (15ml) almond butter

Instructions:

  1. Bring a pot of salted water to a boil. Add the cubed sweet potatoes and simmer for 15–20 minutes until fork-tender. Drain thoroughly.
  2. While the potatoes are still steaming hot, add the cinnamon, salt, and almond milk. Mash vigorously until the mixture is smooth and velvety.
  3. Divide the warm mash evenly between two bowls. Create a small well in the center and dollop in the Greek yogurt.
  4. Arrange the blueberries and seeds around the perimeter, then finish with a drizzle of almond butter across the top.