1 large sweet potato 1 cup canned full-fat coconut milk 1 cup organic chicken broth 1/2 chili in adobo sauce 1/4 tsp salt dash of pepper Extras avocado paprika coconut milk swirl

Heat oven to 400 degrees. Puncture sweet potato with a knife a couple time. Cook for 35 minutes. Let cool and remove skin. To save time, you can place the punctured sweet potato in the microwave covered with a damp paper towel for 5 minutes.
Place all ingredients into a blender. Blend until smooth. Serve with cubes of avocado, a swirl of coconut milk and a dash of paprika!