Prep ahead of time: cook a whole sweet potato in the oven at 375 for about 30 minutes, until you can easily stick a knife all the way through it. Let it cool and store it in the fridge until you are ready to add your cold toppings.
To assemble, cut the sweet potato lengthwise, then take a fork and soften up the inside to make it nice and creamy.
Top with the yogurt and blueberries. Then drizzle the almond butter and honey over the top. Sprinkle on the hemp seeds.
Serve and enjoy!