1. Preheat your oven to 400°F.

2. Pierce the sweet potatoes in several places and place them in the oven. Bake for 30 minutes, or until soft. Remove from the oven and allow to cool.

3. Heat the oat milk in a small pot over medium high heat. Once it comes to a simmer, add the tea and turn off the heat. Let sit for 20 minutes while the potatoes are baking.

4. Split the sweet potatoes open, and scoop the flesh into the bowl of a food processor.

5. Strain the tea from the oat milk.

6. Add the tea-infused oat milk to the sweet potatoes, along with a teaspoon of vanilla extract and a pinch of sea salt.

7. Run the food processor until the pudding is very smooth, stopping to scrape down the sides if needed.

8. Transfer the pudding into bowls, and chill until ready to serve.