Steam sweet potato until it is soft and tender, then mash.
Combine all ingredients (except shredded coconut) in a high-speed blender with the cooked sweet potato. Blend until well combined (for no longer than 10 seconds, otherwise the fats will split the mixture).
In a mixing bowl, combine the coconut with the blended mixture and combine gently.
Line a slice tin with greaseproof paper and spread the mixture evenly in the tin. Refrigerate until set, then cut into slices.
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