Pre-Heat the oven to 350 degrees Fahrenheit
Dice the sweet potatoes into bite sized pieces
Add the sweet potato into a large ziplock bag with the 2 tablespoons of coconut oil
Line a cookie sheet with tin foil.
Lay out the sweet potatoes so that there is a thin layer.
Bake the sweet potatoes for 50 minutes.
Dice the pineapple leaving out the center and the skin into bite sized pieces.
Whisk together 1/2 cup greek yogurt or coconut yogurt alternative, 1/4 cup unsweetened coconut milk, and 1 tbsp raw honey.
Take the sweet potatoes out of the oven and allow to cool.
Once the potatoes are cooled, add them to the pineapples and mix.
Pour the yogurt mixture on top and mix.
Garnish with unsweetened shredded coconut.