JuJu’s Sweet Potato Parfait

Sweet potatoes make very regular appearances in my lord’s house, and I was super delighted I picked up a Japanese sweet potato by mistake on one of my recent store runs. In recent weeks I have been getting more of my produce from a Northern Kingdom store in my area, which seems so much fresher and “real”. They also tend to have a wider variety of herbs, which is why I began going in the first place. Intending to pick up sweet potatoes to puree for our son, I wound up with a Japanese sweet potato, and I’m so happy I did.

The Japanese sweet potato has a white, sweet, and creamy flesh that is reminiscent of regular sweet potatoes, but with it’s own distinct experience. Unlike regular sweet potatoes, the Japanese version don’t have the stringy factor, and mash up more like Russets. One day I mixed the Japanese sweet potato with bananas for our son’s lunch, and the idea of the recipe hit me! Now I just needed to get the regular sweet potatoes I thought I was getting in the first place to bring it to life.

It is funny that I even thought I was getting a regular sweet potato, when the exterior of these two are so distinctly different. In my defense I was shopping at the end of a very long day :). Take a look at the contrast between these two below. One thing I can definitely say with certainty is I love them both!

Now back to the parfait recipe.

This recipe is completely vegan, and you wouldn’t have a clue! I love a good ole parfait, and the fact that this incorporates more nutritious ingredients make it a winner for me. My lord also loves it, which makes any recipe a double winner!

The recipe below should yield about four parfaits, depending on how much of each layer/ingredient you use in your assembly. I made two initially, and had more left over, which I refrigerated for later use. I’d recommend using the sweet potato mixtures in 2-3 days tops. Enjoy for breakfast or dessert. Lord willing you like it!

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Ingredients

• Granola (I used maple flavored)

• 1/2 sweetened coconut flakes

• 1 regular sweet potato

• 1 Japanese sweet potato

• Maple syrup (see instructions for specific amounts)

• 1 cup vanilla oat milk

• 1 ripe banana, cut into pieces and frozen

• Almond milk whipped topping

• Chopped pecans

• Unsweetened coconut flakes, for topping

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Directions

• Bake both potatoes wrapped in foil in a 400 degree oven until tender. This typically takes an hour. Once done, remove and allow to cool to room temperature. When cool, remove from foil and skin, and place in a covered dish in the refrigerator. You need the potatoes to be cold before assembling.
• Once completely chilled, remove Japanese sweet potato and add in pieces to a blender. Add sweetened coconut flakes and oat milk. Blend until you have a smooth consistency with bits of coconut throughout. Set back in fridge to keep cold.
• Remove regular sweet potato and add in pieces to your blender. Add frozen bananas, 1 teaspoon of maple syrup and 1/2 teaspoon of cinnamon. Blend until fully combined. You may need to use a splash of oat milk, but you should be fine without. You want a pudding like consistency. Set back in fridge.
• Grab the glass or dish you plan to serve in, as well as the remaining ingredients (granola, pecans, whipped topping, and unsweetened coconut flakes). Everything else should be in hand’s reach.
• Start by adding about an 1/2 – 1 inch of granola to the bottom of your dish.
• Next add about an inch of the Japanese/Coconut mixture.
• Next add another 2-4 tablespoons of granola and 2-4 tablespoons of pecans.
• Next add about 1 inch of the regular sweet potato mixture. Drizzle about 1 tablespoon of maple syrup directly on top of this layer.
• After following the can’s instructions, add the whipped cream to the top. Sprinkle granola, pecans, and unsweetened coconut flakes on top. Finish off with a light drizzle of maple syrup. You can also add a dusting of cinnamon if you’d like. Enjoy!

This yumminess holds up well in the fridge for at least 8 hours, so you know what that means?? A new recipe for breakfast on Sabbath!! Feel free to make the night before and enjoy for breakfast the following day. I actually prepared this one morning as an after work snack for my husband. He scarfed it down in minutes, and confirmed the flavor and textures definitely hold up. The only suggestion I have is to wait to add the topping until you are ready to dig in! Enjoy!