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1
Preheat the oven to 400u00b0F and line a baking sheet with parchment paper.
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2
Lay the sweet potatoes on the baking sheet and prick each one a few times with a fork. Bake the potatoes for 45-50 minutes, or until a fork poked in goes right through. Alternatively, working with 1 potato at a time, cut the potato in half, place both halves in a microwave-safe bowl and fill with water to reach halfway up the potato. Microwave on high for 3 minutes, then flip the potato halves over and cook for another 3 minutes. Repeat with remaining potatoes.
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3
Once the potatoes are done cooking, let them cool for 10-15 minutes, then scoop out the flesh into a blender or food processor. Pulse a few times to begin breaking up the sweet potato.
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4
Add the pumpkin, maple syrup, vanilla extract, salt, and remaining spices to the blender and blend until smooth.
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5
Add the pumpkin, maple syrup, vanilla extract, salt, and remaining spices to the blender and blend until smooth.
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6
Stream in 1 cup of the coconut milk and blend. Continue to blend in the remaining cup of coconut milk until you've reached your desired consistency.
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7
Transfer the pudding into a bowl or container with a lid and chill until you're ready to serve.
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8
To serve, divide the pudding into bowls, mugs, jars, or cups, and top with a spoonful of coconut yogurt and a sprinkle of granola.
