Sweet Potato Custard

I like to bake a few extra sweet potatoes sometimes to make this quick and yummy custard to have for breakfast or dessert.

Sweet Potato Custard

3 baked sweet potatoes, cooled and skin removed
1 can full-fat, unsweetened coconut milk
3 Tbsp. grass-fed gelatin
1 tsp. cinnamon
1 tsp. ginger
1 tsp clove
2 Tbsp. vanilla extract
3 Tbsp. carob or cocoa powder
1/2 tsp. sea salt

1. Blend all ingredients until combined. Adjust spices to taste.
2. Pour into parfait glasses, garnish with cinnamon, and allow to set in fridge for at least an hour.
3. Enjoy!