Roughly chop almonds, and toast in a dry pan over medium heat until golden brown. Set aside to cool. Whisk together the sweet potato, eggs, cinnamon, baking powder, and salt, until the eggs are properly mixed and the batter is uniform. Grease the frying pan with coconut oil, and set it over medium heat. Pour the batter into the pan, 1/3 cup at a time. Cover the pan with a lid, and wait until the bubbles on the pancakes begin to solidify. While you’re waiting, blend the strawberries in a blender, NutriBullet, or with an immersion blender, until you’ve got a frothy puree. Flip the pancakes over, and cook for 1 minute more.
Serve topped with Cocobella Coconut Yoghurt, strawberry puree, and toasted almonds.