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Sweet Potato 
Pie Parfaits Recipe | Meal Plan Recipes - Clean Eating Magazine

    Sweet Potato 
Pie Parfaits

    Using vegetables in your morning meal is a great way to jump-start your day and squeeze in essential vitamins and minerals. Try our Sweet Potato Pie Parfaits for a grab-and-go savory-meets-sweet option. 
Top with berries for an 
extra kiss of sweetness.
    Author:
    Publish date:

    Find more breakfast recipes. 

    • Duration
    • Prep Time
    • 6Servings

    Ingredients

    • 4 
small baked
 sweet potatoes
    • 2-3 tbsp 
pure maple syrup 
+ additional for drizzling, 
if desired
    • 1 tsp ground cinnamon
    • 1 tsp pure vanilla extract
    • ¼ tsp 
each ground allspice 
and nutmeg
    • 1/8 tsp ground cardamom
    • 1 13½-oz 
BPA-free can full-fat coconut milk
    • 1½ cups 
unsweetened coconut yogurt or yogurt of 
your choice

    TOPPING

    • 2 cups rolled oats
    • ¾ cup raw unsalted pecans
    • ¼ cup 
raw unsalted 
pumpkin seeds
    • ¼ cup hemp hearts
    • 2 tbsp pure maple syrup
    • 1 tsp ground cinnamon
    • ½ cup 
chopped pitted 
Medjool dates

    Preparation

    1. Preheat oven to 375°F and line a medium or large baking sheet with parchment paper.
    2. 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 to 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.
    3. Meanwhile, prepare purée: To a food processor, add potatoes (including skin), 2 to 3 tbsp maple syrup, 1 tsp cinnamon, vanilla, allspice, nutmeg and cardamom. Purée until completely smooth.
    4. Remove half of purée and set aside. To food processor, add coconut milk and process until completely mixed. Remove from processor and set aside.
    5. In 6 12-oz Mason jars, layer parfaits in the following order: ¼ cup sweet potato purée, ½ cup coconut-potato mixture and ¼ cup yogurt. Seal and refrigerate until ready to eat. When ready to eat, top with ½ cup of topping. Drizzle with additional maple syrup (if using).

    Nutrition Information

    • Serving Size: 1 1/2 cups
    • Calories: 563
    • Carbohydrate Content: 60 g
    • Fat Content: 34 g
    • Fiber Content: 9 g
    • Protein Content: 11 g
    • Saturated Fat Content: 17 g
    • Sodium Content: 31 mg
    • Sugar Content: 25 g
    • Polyunsaturated Fat Content: 7 g

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