Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Wash the sweet potatoes, poke a few holes in the top, and place them on the baking sheet.
Bake for 45-60 minutes or until tender.
Let the sweet potatoes cool. Remove the skin and scoop the cooked sweet potato into a high-speed blender along with the coconut milk, cinnamon, maple syrup, and collagen protein, if using. Blend until smooth.
Transfer to a serving bowl and top with desired toppings. Enjoy!