Start by steaming your sweet potatoes. They should be fully cooked, but not mushy. I steam my potatoes on the stovetop using a steamer basket, but you can also put a bit of water into a large microwave safe bowl, add the chopped potato and microwave in 30 second increments until softened.
Before opening your can of coconut cream, shake it well to combine the cream with any coconut water in the can.
Pour 1/2 a cup into a blender, add the remaining ½ cup sweet potato, nutritional yeast and sea salt. Blend to combine.
Heat the sauce completely over the stovetop or covered in a microwave safe dish, and serve.