Prick sweet potatoes all over with a fork, and microwave on high until tender, about 8 minutes, turning potatoes over every 2 minutes. Let stand until cool enough to handle, about 10 minutes. Peel and discard skins.
Place sweet potatoes, almond butter, almond milk, ginger, and salt in a food processor.Process until smooth, about 20 seconds. Spoon sweet potato mixture evenly into 4 bowls, and top with blueberries, toasted coconut, and, if desired, coconut cream. Serve warm, at room temperature, or chilled.