1 sweet potato
1 tablespoon vegan yogurt
1 handful sea veggies (dulse, kelp, or arame), crumbled
1 teaspoon vegetable oil
1. Preheat oven to 350 degrees F. Toss sweet potato in the oven for 1 hour. When it's so soft you can slip a butter knife through the middle, leave it in for a few more minutes.
2. Saute the crumbled sea veggies in the oil until crispy.
3. Take out the sweet potato, cut it open length-wise, add yogurt and the crackling sea veggies.
Sweet, salty, mushy, crunchy, creamy goodness!