Recipe courtesy of Justin Chapple
Recipe courtesy of Justin Chapple
Watch how to make this recipe.
Sweet Potato and Marshmallow Parfaits
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- Level: Easy
- Total: 2 hr 30 min (includes chilling time)
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 284
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 1 g
- Sugar
- 24 g
- Protein
- 3 g
- Cholesterol
- 48 mg
- Sodium
- 257 mg
Inspired by classic marshmallow-topped sweet potato casseroles, these parfaits make a unique dessert for the holidays. The secret ingredient is jarred marshmallow creme, which is used to make two delicious layers. First it's mixed with sweet potato puree to form a foolproof shortcut mousse. Then it's beaten with heavy cream and vanilla bean seeds to make a perfectly sweet marshmallow whipped cream.
- Level: Easy
- Total: 2 hr 30 min (includes chilling time)
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 284
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 1 g
- Sugar
- 24 g
- Protein
- 3 g
- Cholesterol
- 48 mg
- Sodium
- 257 mg
Ingredients
Directions
- Beat the cream cheese at medium speed in a stand mixer fitted with the paddle attachment until smooth. Add the sweet potato puree, cinnamon, ginger, nutmeg and 1/2 teaspoon salt and beat until smooth and combined. Add 1 jar of the marshmallow creme and beat at low speed until the marshmallow starts to soften, then beat at medium speed until incorporated. Scrape the mixture into a pastry bag or large resealable plastic bag. Refrigerate while you make the marshmallow whipped cream.
- Remove the paddle from the stand mixer and switch to a whisk attachment. Combine the heavy cream and vanilla bean seeds in a clean bowl and beat at medium speed until soft peaks form. Add the remaining jar of marshmallow creme and a pinch of salt. Beat at low speed until the marshmallow starts to soften, then beat at medium speed until stiff; do not overbeat. Scrape the mixture into another large resealable bag.
- Cut off just the tips of the pastry bags. Starting with the sweet potato mixture, pipe half the mixture into six 8-ounce glasses. Pipe half the whipped cream mixture on top. Repeat the layering one more time. Refrigerate the parfaits for at least 2 hours before serving. Top with chopped candied ginger, if using, just before serving.
Cook’s Note
You can also use 1 teaspoon vanilla bean paste or 1/2 teaspoon pure vanilla extract in place of the vanilla seeds.
