Steam the sweet potato: Fill a steamer pot with about an inch of water and bring to a boil over high heat on the stovetop. Meanwhile, cut the sweet potato into 1/2-inch thick rounds, then in quarters (or eighths if it's a very wide potato), add to steamer basket, cover, and steam for about 8 minutes, or until easily pierced with a fork.

Make the liquid base: While that steams, add water, almond butter, date, vanilla extract, cinnamon and salt to a bullet blender. Blend until smooth, about 30 seconds.

When the sweet potato is steamed, add that to the blender, along with the liquified coconut oil,** and blend until smooth, another 30-60 seconds.

Spoon sweet potato pudding into a glass container. Cover and refrigerate at least 1 hour, or overnight.

Combine the coconut milk and chia seeds in a glass container, and stir well until fully combined. Cover and refrigerate at least 4 hours, or overnight.

Into a small glass jar, spoon in a layer of the sweet potato pudding, then the coconut chia pudding, then another layer of the sweet potato pudding, and any toppings you desire. Should make 3 servings.