Peel skin away and add the flesh of the sweet potatoes to a bowl. Add in the honey, cinnamon, and orange juice and stir until smooth and creamy. Divide sweet potato mix between bowls (or storage containers if saving for later)**
Dollop almond butter on top and swirl with the sweet potato mix. Top each bowl with favorite toppings. I chose pecans, blueberries, and bananas. Other fruits, granola, coconut flakes, or whatever you prefer will work too!
*The longer you cook the sweet potatoes the better as the insides will become more tender and sweet as the sweet potatoes slowly release their sugars during the cooking process. You can also cook the sweet potatoes in a microwave for 6-7 minutes.
**The sweet potato bowls will store for up to a week in the fridge.