Preheat oven to 400F/200C.
Poke potatoes with a fork and roast, turning halfway, for about 60 minutes or until soft all the way through. Allow to cool.
Scoop flesh from sweet potatoes and combine in a blender with almond butter and almond milk.
Blend until into a smooth puree.
Serve with whatever toppings you'd like! Coconut milk and berries work well.