From My Bowl

1 Preheat your oven to 400F. Wash your Sweet Potatoes, but do not peel them. Piece the Potatoes a few times with a knife, then place on a lined or greased baking tray and bake for 45-60 minutes, or until a "caramel" starts to ooze out of the pierced holes. (Note: If you have large Sweet Potatoes, I would recommend cutting them in half lengthwise and placing them cut side down on the baking tray to reduce cooking time).
2 Remove the Sweet Potatoes from the oven, and carefully scoop our their flesh into a large bowl. 
3 Add in the Plant Milk, Ground Flax, Nut Butter, Vanilla, Cinnamon, and a pinch of Salt. "Cream" the mixture together using a handheld electric mixer on the lowest setting, for 60-90 seconds.
4 Divide equally into two bowls, and top as desired. You can serve this recipe warm or chilled, but I much prefer it warm.