In a small bowl, place the chia seeds, then add 2 tablespoons maple syrup, vanilla and 1/2 cup non dairy milk. Stir well to combine. Remove half of the mixture to a separate container and stir the matcha into it.

Spoon the matcha chia mixture into the bottom of a pretty glass, and place in the fridge for 15 minutes to set.

After 15 minutes, remove from the fridge and add the rest of the chia mixture on top.

Return to the fridge to set completely, about an hour (or more).

In a blender, puree together the purple sweet potatoes, 3/4 cup non dairy milk and remaining 2 tablespoons of maple syrup. Pour a layer of this on top of your set chia pudding.

You can serve right away, or return to the refrigerator to set.