Persimmon Sweet Potato Winter Pudding

Seeing as the leaves have well turned - if not almost disappeared - I've come up with a wintery pudding to make use of some of the season's crop (serves 4):
1 medium sweet potato
1 T honey
1/4 t nutmeg
1/2 t cinnamon
3/4 cup warm almond milk
1 med persimmon (peeled, tough core removed, and roughly chopped)
1 banana (peeled, and broken up into pieces)
1 medium ripe bartlett pear (peeled, cored, and diced)
1 lime - juiced
1. Preheat oven to 400F. Wash the sweet potato, poke holes all around it with a fork, and wrap it in foil. Bake until the potato is very fork-tender. Once the potato has cooled, peel it and roughly chop.
2. Combine the honey, nutmeg, cinnamon, and almond milk in a bowl and whisk until the honey has melted. Allow to cool.
3. In a blender, combine the sweet potato, persimmon, banana, pear, and lime juice. While the blender is on, slowly add in honey mixture and blend until a smooth pudding consistency (you may need to add more honey water, depending on the ripeness of your fruit).
4. Serve with your favorite tea cookie.