Yield: 1 cup
1 large sweet potato
½ cup Yumbutter superfood almond butter
1 teaspoon ground cinnamon
2 tablespoons avocado oil
1 tablespoon maple syrup or honey
Wrap the sweet potato (skin-on) in foil and place on a baking sheet to catch drips. Roast at 375˚ Fahrenheit for one hour, until very tender and juices begin to caramelize. Unwrap, let cool slightly, then peel skin from potato. Discard skin.
Roughly chop sweet potato and place in a high-speed blender with Yumbutter superfood almond butter and remaining ingredients. Process until very smooth, then transfer to a jar. Keeps in the fridge for 4-5 days.
Uses: Spread on toast, add to smoothies, stir into yogurt, and more.