Step 1

Preheat your oven to 200°C / 400°F.

Step 2

Pierce the sweet potatoes in several places and place in the oven. Bake for 30 minutes, or until soft. Remove from the oven and allow to cool.

Step 3

Heat the oat milk in a small pot over medium high heat. Once it comes to a simmer, add the tea bags, and turn off the heat. Let sit for 20 minutes while the potatoes are baking.

Step 4

Split the sweet potatoes open, and scoop the flesh into the bowl of a food processor.

Step 5

Remove the tea bags from the oat milk, and squeeze to drain any remaining liquid back into the pot.

Step 6

Add the tea-infused oat milk to the sweet potatoes, along with a teaspoon of vanilla extract and a pinch of sea salt.

Step 7

Run the food processor until the pudding is very smooth, stopping to scrape down the sides if needed.

Step 8

Transfer the pudding into bowls, and chill until ready to serve.