Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly, prick them several times with a fork, and place them on a baking tray.

Bake the sweet potatoes for 50 to 60 minutes, or until soft enough to easily pierce with a fork.

Allow the baked sweet potatoes to cool, then carefully remove and discard the skin.

Place the peeled sweet potato flesh into a large bowl. Add hemp seeds, almond milk, almond butter, maple syrup, vanilla extract, and cinnamon. Using an electric mixer, beat the mixture until light and fluffy.

Divide the fluffy sweet potato mixture evenly into four bowls. Top each bowl with fresh blueberries, pumpkin seeds, and a spoonful of plain Greek yogurt.