Preheat your oven to 400 degrees Fahrenheit and line a small baking sheet with tinfoil. Place the sweet potato onto it and bake until fork-tender, about 1 hour. Let sit until cool enough to touch.
Once cooled, peel the sweet potato and place it in a large bowl. Add in a pinch of cinnamon and mash. Divide between two bowls, and then divide the raspberries between each of the bowls as well.
Place the powdered peanut butter into a medium bowl and add a little bit of water, mixing until you reach your desired consistency. Divide between the bowls.
Top each bowl with a pinch of flaky sea salt and drizzle of maple syrup, if desired. Use a fork to mash everything together and enjoy.
