1small/medium sweet potatoabout 8 ounces, cooked (baked or cooked in the crockpot or Instant Pot; see notes to microwave)
½cupyogurtWhole30 compliant if needed, or nonfat plain Greek yogurt
1/4cupunsweetened almond milk
1tablespooncreamy almond butter
1teaspoonpure vanilla extract
For serving: pumpkin seedschopped toasted pecans, blueberries, pomegranate seeds (optional)
Scoop the sweet potato flesh into a medium saucepan set over medium low heat.
Add the Greek yogurt, almond milk, almond butter, cinnamon, ginger, and salt. With a mixer, beat the ingredients together on low speed until the ingredients are combined and the sweet potato is fluffy.
With a rubber spatula, stir and continue to heat until the mixture is hot and smells fragrant, about 1 to 2 minutes. Transfer to a serving bowl. Add desired toppings and enjoy.
TO MAKE A POTATO IN THE MICROWAVE: Clean your sweet potato. Poke a few holes in the skin of the potato with a fork. Microwave it on a microwave-safe plate until it pierces easily with a fork. One potato will take about 5 minutes.
TO STORE: Refrigerate leftovers in an airtight storage container for up to 4 days.
TO REHEAT: Rewarm sweet potato bowls in a saucepan over medium-low heat or in the microwave.
TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.