Place the sweet potatoes on a tray.
Bake for approx. 40 mins. in the centre of an oven preheated to 220°C.
Mix together all of the ingredients, toast in a pan over a medium heat for 10-12 mins., stirring constantly until golden brown, leave to cool.
Using a food processor or mixer, puree all the ingredients until smooth, heat gently in a small pan as required.
To serve (with toppings)
Slice the sweet potatoes down the middle, top with a little granola. Sprinkle with blueberries and pomegranate seeds. Drizzle the peanut sauce over the top.