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Pierce the sweet potato all over, then roast at 200°C for approximately 60 minutes, or until completely soft. Scoop 200g of the flesh into a bowl and mash until smooth—or blend for an ultra-smooth purée.
Preheat oven to 180°C and line a square tin with baking paper.
Mix the sweet-potato purée, almond flour, melted butter and sea salt until a soft dough forms.
Press the mixture firmly and evenly into the lined tin, smoothing the surface with a spatula.
Bake for approximately 20 minutes, until golden around the edges and firm across the surface. Leave to cool completely in the tin.
Mix the nut butter, maple syrup, vanilla and sea salt until smooth and glossy.
Spread the caramel evenly over the cooled shortbread, then freeze for 30–45 minutes until firm.
Melt the dark chocolate with the coconut oil, stirring until smooth. Pour it over the caramel and spread it into an even layer.
Refrigerate until set, then slice up and enjoy!