Add the almond milk, pure maple syrup, vanilla extract, ground cinnamon, and sea salt to a blender and blend until combined. Pour mixture into a large jar, followed by the chia seeds. Stir well until combined and refrigerate at least 4 hours or overnight. If possible, stir the chia seed pudding a few times as it sits.

Preheat the oven to 415 degrees F. Poke several holes in the sweet potato and wrap in foil. Roast 45 to 60 minutes, or until sweet potato is very tender when poked with a fork. Remove from oven and allow sweet potato to cool enough to handle. Peel the skin off the sweet potato and discard. Mash the flesh in a bowl.

After the chia seed pudding has finished setting up, add the mashed sweet potato to the jar of chia seed pudding and stir well until combined. Taste mixture for flavor and add more pure maple syrup to taste.

Divide the sweet potato porridge between 4 bowls. Top with sliced banana, blueberries, pecans, almond butter, and hemp seeds and serve.