1 large sweet potato
1/4 cup roasted almonds
1 tbsp coconut sugar
1/2 tsp water
Large pinch of salt
1 banana, sliced
1 tbsp coconut oil for frying
Cinnamon for sprinkling
Preheat oven to 180 degrees. Pierce your whole sweet potato a few times with a fork before cooking.
Place on a baking tray and cook for 45 minutes. To make sure the sweet potato is cooked, pierce with a fork again. It should be soft and the fork should easily go through. Allow to cool. While the sweet potato is cooking, prepare the toppings.
Place coconut sugar, water and salt in a pot and cook for a few minutes over medium heat. Once the sugar has completely dissolved, add in the almonds and coat them in the sugar mixture. Keep on the heat for another minute or so before removing and spreading over parchment paper to cool.
Heat frying pan and add coconut oil. Sprinkle cinnamon on the bananas and place in the pan to caramelise on high heat for about 2 minutes each side. Remove from the heat and set aside.
Slice sweet potato lengthways and pull apart slightly to allow room for toppings. You can remove some sweet potato if you would like some extra room. Layer the sweet potato with coconut yoghurt, lots of Forty Thieves Almond Butter Crunchy, caramelised bananas, candied almonds and some grated chocolate.