Vegan Sweet Potato And Pumpkin Pudding Cups

• 3 medium sweet potatoes
• 1 15-ounce can pumpkin puree
• 2 tablespoons maple syrup
• 2 teaspoons vanilla extract
• 1/4 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1-2 cups full-fat coconut milk
• Sweetened coconut yogurt, optional, for topping
• Granola, optional, for topping

1. Preheat the oven to 400u0b0F and line a baking sheet with parchment paper.
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.
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.
4. Add the pumpkin, maple syrup, vanilla extract, salt, and remaining spices to the blender and blend until smooth.
5. Add the pumpkin, maple syrup, vanilla extract, salt, and remaining spices to the blender and blend until smooth.
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.
7. Transfer the pudding into a bowl or container with a lid and chill until you're ready to serve.
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.

sweet potatoes, pumpkin puree, maple syrup, vanilla, ubc, ground cinnamon, ground allspice, ground ginger, ubc, fullfat, coconut yogurt

Taken from www.myrecipes.com/recipe/vegan-sweet-potato-and-pumpkin-pudding-cups (may not work)