Categories: Breakfast
Ingredients
- 4 small baked sweet potatoes
- 2-3 tbsp. pure maple syrup+additional for drizzling
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1/4 tsp each ground allspice and nutmeg
- 1/8 tsp ground cardamom
- 13.5 oz. can full-fat coconut milk
- 1 1/2 cups unsweetened coconut yogurt
- Topping:
- 2 cups rolled oats
- 3/4 cup raw unsalted pecans
- 1/4 cup raw unsalted pumpkin seeds
- 1/4 cup hemp hearts
- 2 tbsp. pure maple syrup
- 1 tsp ground cinnamon
- 1/2 cup chopped pitted Medjool dates
Directions
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Preheat oven to 375 and line a baking sheet with parchment paper.
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Prepare topping: In a large bowl, add all topping ingredients except dates and combine until oats and seeds are completely coated in syrup. Evenly distribute on baking sheet and bake for 10-12 minutes, or until mixture is toasted and slightly brown. Set aside to cool on baking sheet and then place in an airtight container with dates for future use.
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Meanwhile, prepare puree: To a food processor, add potatoes (including skin), 2-3 tbsp. maple syrup, 1 tsp cinnamon, vanilla, allspice, nutmeg and cardamom. Puree until completely smooth.
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Remove half of puree and set aside. To food processor, add coconut milk and process until completely mixed. Remove from processor and set aside.
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In 6 12oz. mason jars, layer parfaits in the following order: 1/4 cup sweet potato puree, 1/2 cup coconut-potato mixture and 1/4 cup yogurt. Seal and refrigerate until ready to eat. When ready to eat, top with 1/2 cup of topping. Drizzle with additional maple syrup.