1. In a large saucepan add rice and non-dairy milk.
2. Bring to a boil before decreasing heat to a simmer.
3. Let simmer for 40-50 mins, stirring occasionally.
4. Once all liquid has been absorbed and reached pudding consistency add honey, vanilla, mashed sweet potato and cinnamon.
5. Add additional milk if pudding is too thick.
6. Remove from heat and serve.
7. Will keep in refrigerator for several days in an airtight container.

* You could also use regular brown or white rice but cooking time may vary.
**If roasting sweet potato preheat oven to 400 degrees F. and roast for 50-60 mins wrapped in tinfoil. Remove from oven and let cool before cutting open and scooping out 1 cup and mashing with the back of a fork. OR microwave on high for 4-5 mins on a paper towel or microwave safe dish. Let cool and cut open to scoop out 1 cup.