Soak the chia seeds in milk for a few minutes. Puree the purple sweet potatoes. Mix the chia seeds with a little yoghurt and ube and add some agave nectar.
Soak the chia seeds until a pudding is formed.
Cut the figs into thin slices and press along the glass wall. Now pour the Ube Chia Pudding into the glasses and garnish with the remaining yoghurt.