Preheat your oven to 375F and prepare your sweet potato by scrubbing the skin, rinsing off any dirt and patting completely dry with a kitchen towel or paper towel.

Using a fork, poke holes all over the skin and then place the potato on a lined baking tray. If you'd like, you can wrap the potato in foil but I typically skip this and bake it as is.

Bake in the oven for about 1 hour, or until you can feel the inside of the potato is soft to the touch. Let cool for 15 minutes before handling then slice in half, lengthwise.

Next, pour a few tablespoons of organic cane sugar onto a plate. Place each half of the potato into the sugar, open face down and make sure the surface is coated in the sugar. Transfer the sugared potato halves onto a heat safe surface, like a baking tray and then using a blowtorch, torch until the sugars start to brown and caramelize.

Let the potatoes cool completely so the caramel hardens. To serve, enjoy as is, or with a scoop of dairy-free vanilla ice cream.