Sweet Potato Pie Parfaits are naturally sweet and packed with essential vitamins and minerals to fuel your day! This healthy recipe is gluten-free, vegan-friendly, and refined sugar-free.
Happy New Year everyone!! There is so much newness in the air! I don’t know about you but after the holidays it just feels good to eat lighter! My goal is to eat a more balanced diet which will not be hard considering December felt like cookies and cocktails on repeat, ha! When I eat a lot of sugary foods I crave them, so I breaking that cycle this month.
I created this sweet potato parfait with the intention of it being an easy grab and go breakfast however it was sweet enough to be dessert and help curb my sweet tooth… damn those Chocolate Crinkle Cookies.. haha! So in order to not gravitate towards the junk, I decided to meal prep these Sweet Potato Parfaits and have when I am craving something sweet.
The best part about these Sweet Potato Parfaits is that it uses minimal ingredients. The sweet potato layers are like pudding. To top it off I used yogurt and a quick homemade topping for some extra crunch. This parfait is so filling, be sure to keep some extra topping close by!
Sweet Potato Benefits
After baking sweet potatoes I put them into the food processor, no peeling of the skin. The skins are full of vitamins and minerals including potassium, vitamin C, zinc and B vitamins. Eating sweet potatoes has many positive effects on your health including but not limited to gut health, healthy hair & skin and anti-inflammatory properties.
How do you make sweet potato parfaits
Topping
- Preheat your oven to 375 degrees and prepare a baking sheet with parchment paper.
- In a medium bowl combine all your topping ingredients till combined. Evenly spread out on your baking sheet and bake for 20 minutes turning once halfway. Let topping cool completely before transferring it to a container.
Sweet Potato Puree
- To a food processor add in your baked sweet potatoes including skins, 3 tbsp agave, cinnamon, and vanilla extract. Puree until completely smooth.
- Remove half of the puree and set aside.
- To the food processor add coconut milk and 2 tbsp of agave, process till combined.
- In six small jars layer parfaits in the following order, approximately 1/4 cup of sweet potato puree, approx 1/2 cup coconut-sweet potato puree, and a dollop of yogurt.
- Serve with the topping and fruit, enjoy!
Sweet Potato Pie Parfaits
Sweet Potato Pie Parfaits are naturally sweet and packed with essential vitamins and minerals to fuel your day! This healthy recipe is gluten-free, vegan-friendly, and refined sugar-free.
Ingredients
Topping
- 2 cups rolled oats (can use Gluten-Free)
- 1/2 cup pecans
- 1/2 cup sunflower seeds (I recommend using sprouted seeds)
- 1/4 cup hemp seeds
- 2 tbsp agave
- 1 tsp cinnamonÂ
- 1 tbsp coconut oil meltedÂ
Sweet Potato Puree
- 5-6 small baked sweet potatoes
- 5 tbsp of agave, separatedÂ
- 1 tsp vanilla extract
- 1 13.5 ounce can of coconut milkÂ
Instructions
Topping:
Preheat your oven to 375 degrees and prepare a baking sheet with parchment paper.
In a medium bowl combine all your topping ingredients till combined. Evenly spread out on your baking sheet and bake for 20 minutes turning once halfway. Let topping cool completely before transferring it to a container.
Sweet Potato Puree:
To a food processor add in your baked sweet potatoes including skins, 3 tbsp agave, cinnamon, and vanilla extract. Puree until completely smooth.
Remove half of the puree and set aside.
To the food processor add coconut milk and 2 tbsp of agave, process till combined.
In six small jars layer parfaits in the following order, approximately 1/4 cup of sweet potato puree, approx 1/2 cup coconut-sweet potato puree, and a dollop of yogurt.
Serve with the topping and fruit, enjoy!
Nutrition Information:
Yield:
7Serving Size:
1Amount Per Serving: Calories: 456Total Fat: 29gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 578mgCarbohydrates: 44gFiber: 6gSugar: 16gProtein: 10g
