3 – 4 medium size sweet potatoes (you can use any variety of sweet potatoes, sweet, Japanese, Hannah, or purple).
Instructions
Preheat the oven to 400 degrees.
Wash and scrub sweet potatoes, prick with a fork and place on baking sheets lined with parchment paper or silicone mat.
Roast the sweet potatoes for 50 to 60 minutes. You want the potatoes to be very tender when pierced with a fork.
Remove from the oven, let cool and peel. Mash the potatoes and place in a medium size serving bowl.
Put all the ingredients (except banana, blueberries, and raspberries) in small bowls and place around the board.
Cut a slit in the banana peel, carefully slice the banana into chunks without cutting the bottom of the peel. Drizzle a little lemon juice over the banana to prevent it from browning.
Place blueberries and raspberries directly on the board.
