The traditional Thanksgiving sweet potato casserole inspires this sweet potato and marshmallow parfait. This layered treat features a sweet potato mousse spiced with cinnamon and nutmeg, alternating with marshmallow cream and graham cracker crumbs.
Ingredients
UNITSIngredients
2Sweet potatoes (medium-sized) (about 500 gm)
½ cupHeavy cream
¼ cupBrown sugar
1 tspGround cinnamon
¼ tspGround nutmeg
1 tspVanilla extract
pinchSalt
1 cupHeavy whipping cream (For the marshmallow cream)
Preheat the oven to 200°C. Pierce the sweet potatoes several times with a fork and place them on a baking sheet lined with foil. Roast for 45-50 minutes until very soft when squeezed. Remove from the oven and let them cool for 10 minutes. Once cool enough to handle, peel off the skins and discard.
Description - Step 2
Step 2: Make the sweet potato mousse
Place the roasted sweet potato flesh in a blender. Add heavy cream, brown sugar, cinnamon, nutmeg, vanilla extract, and salt. Blend until completely smooth and creamy, scraping down sides as needed. Taste and adjust the sweetness. Transfer to a bowl, cover, and refrigerate for at least 1 hour until chilled.
Description - Step 3
Step 3: Prepare the marshmallow cream
Beat the softened cream cheese with an electric mixer in a large mixing bowl until smooth and fluffy, for about 2 minutes. Add the marshmallow fluff and vanilla extract, beating until well combined. In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form. Carefully fold the whipped cream into the marshmallow mixture until fully incorporated and fluffy. Refrigerate until ready to assemble.
Description - Step 4
Step 4: Make the graham cracker layer
Crush graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crumbs with melted butter until they resemble wet sand. Set aside.
Description - Step 5
Step 5: Assemble the parfaits
Select 4-6 clear glasses or parfait cups. Start with a layer of graham cracker crumbs (about 2 tablespoons) at the bottom. Add a layer of sweet potato mousse (about ¼ cup), followed by a layer of marshmallow cream (about ¼ cup). Repeat the layers once more. Top with a final sprinkle of graham cracker crumbs, mini marshmallows, and chopped pecans if using. Refrigerate for at least 1 hour before serving.
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American
Intermediate
Dessert
