1-First, cook the sweet potatoes using your preferred method to ensure they’re tender and ready to mash.

2-For the oven method, pre-heat to 400°F (200°C). Scrub the potatoes, place whole on a parchment-lined baking sheet, and roast 45-60 minutes until a fork slides in easily. Let them cool, peel, and mash for about 4 cups of flesh.

3-Alternatively, for a stovetop method, peel and dice potatoes into about 1-inch cubes. Steam over 1 inch of water for about 25 minutes, or until tender, then drain and mash.

4-Next, combine the bowl base by transferring the mashed sweet potatoes to a mixing bowl. Add the non-dairy milk, vanilla extract, almond butter, maple syrup, cinnamon, and ground flax seeds.

5-Use an electric mixer or vigorous hand-whisking to blend until the mixture is light and fluffy, which should take just a minute or two.

6-Finally, portion the sweet-potato mash into bowls and top with berries, a spoonful of coconut yogurt, a sprinkle of extra cinnamon, or any other desired garnish. Bowls can be enjoyed hot or cold for the best flavor.