1 sweet potato (keep skin on, scrubbed clean)
1 tablespoon cashew nut butter (or 3 tablespoons soaked cashew uts)
1/2 dl oat or nut mylk of your choice
¼ dl maple syrup + 1 tablespoon for drizzling
1 teaspoon vanilla powder
½ teaspoon cinnamon or cardamom
¼ dl cacao nibs
Boil the sweet potato or steam it until soft; should be soft enough to mash with a fork. Place sweet potato, cashew butter, mylk, maple syrup, vanilla powder and cinnamon or cardamom into a blender; blend on high. Spoon out into small ramekins, top with a drizzle of maple syrup and cacao nibs. Enjoy for breakfast or dessert; can be eaten warm or cool.