Sweet Potato Pudding: Autumnal Glory

My son had his first dental visit yesterday. Poor guy loves raisins and inherited my lousy teeth. Twice daily brushings, tongue scraping, and even flossing couldn't prevent the cavities, and he needed 2 fillings at the tender age of "almost 4."After a gruesome 20 minutes in the dentist chair, we repaired back to our cozy home for a day of recovery on the couch with his favorite movies, including Singing In The Rain and The Secret Of Pirate Island, and soft foods.Avo-Banana Pudding was on the menu of course - what could be better for a kid than slightly-sweet mashed bananas with a bit of healthy fat from rip avocados?I knew the li'l man would devour all the bananas and avocados in the house, so Mama got creative. I thought ahead and wrapped a few sweet Red Garnet sweet potatoes in foil as soon as we walked in the door from the dentist. After an hour at 400F they were perfectly cooked through, so I removed them from the oven to cool.I peeled the skins off easily with a pairing knife and placed all the flesh in my food processor. Since Red Garnets are so sweet on their own, I added a scant tablespoon of pure maple syrup, a tiny pinch of cinnamon and pink Himalayan salt and 1/4 teaspoon of vanilla extract to punch up the natural flavor a bit.After 10 seconds in the food processor, a good scraping, and another 10 seconds of whirring, a rich, golden orange pudding emerged.My son and I were thrilled with the results - delicious, easy and pretty darned healthy. He called it "dessert." I was pleased.