Preheat oven to 200 degrees C. Peel and chop sweet potato into small cubes, then rub with coconut oil and cinnamon.
Roast in the oven for 30-40 mins or until done. Wait until cool, then transfer to a container. Peel banana and chop, then transfer to a container and freeze banana and potato overnight.
Put frozen sweet potato and banana into a high powered blender with coconut sugar, baobab powder and Cocobella Straight Up coconut water.
Blend until smooth consistency is achieved, using the stick to help. Transfer to a container and smooth, then place back into the freezer for 1-2 hours.
Remove from freezer, use an ice-cream scoop and place in a bowl. Serve with granola, peanut butter or chocolate sauce!