If you have a cooked purple sweet potato on hand, then use that. If not, follow the directions in the next step.

You can cook the purple sweet potato in one of two ways, after rinsing it off first., and they are: 1) Wrap the purple sweet potato in foil and bake it at 400 degrees Fahrenheit for 30-40 minutes. 2) Poke the sweet potato with a fork, then place it in a pan, filled with water that covers it. Boil over medium heat for 30-40 minutes. Cool the purple sweet potato before using it.

Add the cooked purple sweet potato into a blender. Also add in the almond milk, cardamom, maple syrup, vanilla extract, and almond extract, and blend well until smooth and creamy.

Divide the chia seeds between 2 serving bowls and divide the creamy purple sweet potato mix between the two bowls.

Mix well so the chia seeds are mixed well and coated by the creamy purple sweet potato mix.

Place the serving bowls in the fridge and let chill for 4 hours to overnight. During this time, the chia seeds will absorb the creamy purple sweet potato mixture and become more gelatinous.

Serve these purple sweet potato chia pudding chilled and topped with coconut cream and berries.