Sweet Potato Cheesecake Parfait Recipe
Note: This recipe gives a lot of leeway for creativity! The organic cream cheese and whipping cream can be easily replaced with plant-based products for those with dairy allergies. For a lower calorie dessert, simply reduce the amount of whipped cream you serve.
Ingredients
- 1 lb orange sweet potato or two cups mashed sweet potato
- 4 oz organic cream cheese
- ½ tbsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- 2 tbsp 100% maple syrup
- ½ cup organic heavy whipping cream
- 1 tsp vanilla extract
- ½ cup chopped raw pecans plus 8 whole pecans
- 1 tbsp honey
- ½ tsp salt
Instructions
- Peel and chop sweet potatoes into small even sized pieces for steaming. (If using mashed sweet potato, place into a large bowl and skip to step 3).
- Place sweet potatoes and ½” of water in the bottom of a saucepan. Cover with a lid and steam on medium low heat until sweet potatoes are soft. Drain any remaining water.
- Add cream cheese, cinnamon, nutmeg, ginger and maple syrup. Mix with a hand mixer until smooth and fluffy. Place mixture into the fridge to cool.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Mix chopped pecans with 1 tbsp of honey and a pinch of salt until all pecans are coated. Bake for 10 minutes, turning halfway.
- In a chilled mixing bowl, combine heavy whipping cream and vanilla. Blend with a hand or stand mixer until whipped cream is light and fluffy. Place in the fridge to stay cool and set.
- Once the sweet potato mixture is cool, layer the ingredients, starting with pecans, whipped cream, sweet potatoes, and a second layer of whipped cream. Top with whole pecans and dust with cinnamon.
Nutrition
Calories: 489kcalCarbohydrates: 52gProtein: 7gFat: 30gCholesterol: 62mgSodium: 440mgPotassium: 838mgFiber: 6gSugar: 28gVitamin A: 27733IUVitamin C: 28mgCalcium: 142mgIron: 1mg
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