Preheat your oven to 400°F. Scrub the sweet potatoes clean and place them on a foil-lined baking sheet.

Bake the sweet potatoes for 45–60 minutes, until fork-tender. Allow to cool slightly before peeling.

Mash the sweet potatoes until smooth and creamy in a mixing bowl.

Combine almond butter, almond milk, vanilla extract, maple syrup, cinnamon, and flaxseed into the bowl. Stir gently.

Beat the mixture with an electric mixer until light and fluffy, adjusting almond milk for desired creaminess.

Rest the mixture for 5 minutes to thicken.

Serve the sweet potato mixture in bowls, topping with fresh fruit and granola.