Step 1

To cook the sweet potatoes, pierce them several times with a knife to allow for venting. Place them on a rimmed baking sheet and bake at 400ºF for 45 to 60 minutes, or until the center reaches an internal temperature of 207ºF. Cut them in half, and set them aside to cool for at least 10 minutes.

Step 2

Once the sweet potato is cool, scoop the insides into a high speed blender, along with the coconut milk, ginger, maple syrup, and salt.

Step 3

Blend until very smooth. Add more coconut milk, or a splash of water, if needed to help achieve a silky smooth texture.

Step 4

You can serve the pudding while it's still warm, or store it in an airtight container in the fridge to chill. It will keep well for up to 5 days in the fridge, and can be served chilled for an easy dessert. Top with coconut whipped cream, if desired.