Preheat your oven to 400°F (204°C). Wash and pierce the skin of the sweet potatoes with a fork, then place them on a baking tray. Bake for 50-60 minutes, or until they are soft and easily pierced with a fork.

Once the sweet potatoes are fully baked, carefully remove them from the oven and allow them to cool for about 10-15 minutes. When cool enough to handle, use your hands or a knife to gently peel off the skin.

In a large mixing bowl, scoop out the sweet potato flesh and add the hemp seeds, almond milk, almond butter, maple syrup, cinnamon, and vanilla extract. Use a spatula to combine initially.

Using a hand mixer, beat the sweet potato mixture on medium speed until it becomes creamy and fluffy, about 2-3 minutes.

Divide the whipped sweet potato mixture into bowls, creating a comforting base for your toppings. Generously sprinkle fresh blueberries and pumpkin seeds over the top of each bowl.