Sweet Potato Parfait

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Sweet Potato Parfait Ingredients

2 lg Sweet potatoes	1/2 ts Ground cinnamon
1/4 c Unfiltered apple juice	1/4 ts Grated nutmeg
2 tb Agar-agar flakes	1/2 ts Ground allspice
1/2 c Barley malt	1/4 ts Ground cloves
1/4 c Maple syrup	2 tb Kudzu
2 tb Vanilla extract	1 c Pecan pieces; chopped
1/4 ts Sea salt	Pecan Cream; (separate

Instructions for Sweet Potato Parfait

8 SERVINGS DAIRY-FREE Luscious layers of sweet potato pudding and pecan cream make this parfait a special ending to a celebratory meal. PEEL AND ROUOH-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. 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. 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. 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. Puree 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. PER SERVING: 276 CAL.; 3G PROT.; 12G TOTAL FAT (1G SAT. FAT); 41G CARB.; 0 CHOL.; 6MG SOD.; 3G FIBER. Converted by MC_Buster. Recipe by: Vegetarian Times, November 1998, page 65 Converted by MM_Buster v2.0l.

Main Ingredient: PotatoCuisine: Uncategorized

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