About the Recipe
Hannah sweet potatoes taste better than vanilla pudding. Don't believe me? Try this recipe and you'll become a convert! Warning! This vegan and gluten-free parfait is extremely addicting. Not overtly sweet, wonderfully smooth, and ready in no time!
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…)
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!