About the Recipe
Bright, creamy, and naturally sweet, this Hannah Sweet Potato Parfait is a wholesome, plant-based treat that’s as beautiful as it is nourishing. Silky mashed yellow sweet potatoes blend effortlessly with unsweetened non-dairy milk and yogurt, layered with fresh, vibrant fruit for a burst of flavor and texture. Perfect for breakfast, a snack, or a light dessert, this parfait is easy to assemble and naturally satisfying.
Ingredients
3 cups Hannah (yellow) sweet potatoes, microwaved, skins removed
1 cup unsweetened non-dairy milk
1 Tbsp vanilla extract (optional)
3 cups unsweetened plain non-dairy yogurt
2 cups fresh fruit (raspberries, blueberries, sliced bananas, apricots, pomegranate seeds…)
Preparation
Place cooked sweet potatoes in a high-speed blender such as Vitamix. If all you have is a small blender, half the recipe or process in batches.
To the potatoes, add the milk and vanilla extract, if using, and process until completely smooth, about 1 minute. Don’t worry if the mixture seems too thin, it will thicken as it cools.
Get your jars, yogurt and fruit ready.
Assemble your parfaits by layering the potato mixture, yogurt and fruit into jars in any order you wish.
Serve immediately or chill in the fridge.
No animals were harmed during the creation of this recipe!
