One small-medium sweet potato
½ teaspoon unrefined coconut oil
1 dessertspoon of dairy-free, good quality plain cream cheese (I like Nush almond or cashew cream cheese)
1 dessertspoon of dairy-free plain good quality coconut yoghurt
Handful of blueberries (80g/2¾ oz is one serving, but experiment with what feels good to you in terms of sugar levels for both inflammation and blood sugar levels)
Sprinkle of coconut flakes and pumpkin seeds
1 tablespoon almond butter
Optional: Almond milk
Preheat the oven to 190°C/375°F (add 10–20°C for a conventional oven).
Pierce the sweet potato several times with a fork and then rub with coconut oil.
Place on a lined baking tray and bake in the oven, on the middle shelf for 40-50 minutes, or until the potato is soft when pierced in the centre with a fork.
Whip the coconut yoghurt and cream cheese together until combined, in whatever way is easiest for you. I prefer to throw in my food processor, but whipping with a fork or a handheld whisk will obviously create less washing up!
Cut the sweet potato in half, spoon over the cheese-yoghurt mix and sprinkle with pumpkin seeds and coconut flakes. Finish with a dollop of almond butter or, if you have time, briefly blitz the almond butter with a splash of almond milk in a food processor to create a runnier texture, and drizzle over everything.