Step 1

Place the mashed sweet potato, tofu maple syrup, cinnamon and salt in a blender and blend until well combined and smooth.

Step 2

Place the almond milk or oat milk in a medium saucepan, sift in the cornstarch and add vanilla and stir till it well combined with no lumps. Bring this mixture to medium heat stir continuously until the mixture thickens. This should take about 5-10 minutes. When the cornstarch coats the back of the spoon it is done.

Step 3

Slowly add the tofu sweet potato mixture to the saucepan and stir until well combined.

Step 4

Store in the fridge for at least an hour to set.

Step 5

Top with vegan whipped topping, vegan yogurt, shaved dark chocolate, raspberries or pomegranate.