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Preheat the oven to 400°F.
Place sweet potato on a small baking sheet and roast until very tender, 50 to 60 minutes.
Halve sweet potato and let cool, then peel. (You’ll have about 1 cup flesh.)
Sweet potato will keep in an airtight container in the refrigerator for up to 1 week.
Combine sweet potato, coconut milk, yogurt, flaxseed, honey and nutmeg in a blender and blend until smooth.
Add ice and blend again until smooth.
Pour into 2 or 3 tall glasses and garnish with toasted coconut, if using.