Sweet Potato Parfait Recipe | Vegetarian Times Skip to main content

Sweet Potato Parfait



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2 large sweet potatoes
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¼ cup unfiltered apple juice
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2 Tbs. agar-agar flakes
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½ cup barley malt
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¼ cup maple syrup
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2 Tbs. vanilla extract
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¼ tsp. sea salt
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½ tsp. ground cinnamon
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¼ tsp. grated nutmeg
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½ tsp. ground allspice
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¼ tsp. ground cloves
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2 Tbs. kudzu
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1 cup pecan pieces, chopped


  1. Peel and rough-cut sweet potatoes and put them in 4-quart saucepan with 2 cups water. Cover, bring to a boil, and cook until potatoes are tender, about 25 minutes; drain well.
  2. In medium saucepan, combine apple juice, 1/2 cup water, and agar-agar flakes and allow to sit 10 minutes. Bring to a slow simmer over medium heat and cook for 10 minutes.
  3. In medium bowl, combine barley malt, maple syrup, 1 tablespoon vanilla extract, salt, cinnamon, nutmeg, allspice and cloves. Add to agar-agar mixture and stir well.
  4. In separate bowl, thoroughly dissolve kudzu in 3 tablespoons water and stirring briskly with a whisk, add to agar-agar mixture. This will thicken it to form a syrup; continue to cook it at a low simmer for 15 minutes.
  5. Purée drained sweet potatoes in a food processor with the remaining 1 tablespoon vanilla extract. Pour syrup into the sweet potatoes and process several minutes or until smooth. Transfer to shallow casserole, bring to room temperature and then refrigerate until set, about 1 hour. Blend pudding in a food processor for several minutes. Place chopped pecans on a baking sheet and toast in a 350°F oven for 10 minutes. Spoon alternate layers of pudding and Pecan Cream into parfait glasses. Top each with chopped toasted nuts.

Nutrition Information: 

3 g
Total Fat: 
12 g
Saturated Fat: 
1 g
41 g
6 mg
3 g
8 Servings