Preheat your oven to 400F. Prick the sweet potatoes a few times and roast them on a baking sheet till tender (about 45 minutes).

Allow the sweet potatoes to cool for 15-20 minutes, or until you can handle them safely. Cut the sweet potatoes open and scoop the interior flesh out with a spoon. Place the flesh into a food processor or Vitamix and add the maple syrup, sea salt, vanilla, and coconut milk. Blend until the pudding is silky smooth and has a perfect, pudding-like texture. Add more coconut milk as needed.

Kept in an airtight container, the pudding will keep for up to four days in the fridge.