Sweet Potato Parfait

By pikassob

Ingredients

• Potato Mixture:
• 2 large sweet potatoes
• 1/4 cup unfiltered apple juice
• 2 Tbs. agar-agar flakes
• 1/2 cup barley malt
• 1/4 cup maple syrup
• 2 Tbs. vanilla extract
• 1/4 tsp. sea salt
• 1/2 tsp. ground cinnamon
• 1/4 tsp. grated nutmeg
• 1/2 tsp. ground allspice
• 1/4 tsp. ground cloves
• 2 Tbs. kudzu
• 1 cup pecan pieces, chopped
• Pecan Cream:
• 1 3/4 cups granulated sugar, divided
• 1 cup heavy/whipping cream
• 4 eggs, separated
• 1 cup pecans, coarsely chopped, toasted

Details

Servings 8

Preparation

Step 1

Pecan Cream:

In a heavy saucepan, cook 1 cup of the sugar and the cream for 12 minutes, stirring occasionally. Beat egg yolks. Stir about 1/4 of the hot mixture into yolks, then return yolk mixture to pan and continue cooking and stirring another 2 minutes, until thickened and smooth. Remove from heat. Add chopped pecans and mix thoroughly.

Parfait:

Peel and rough-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.

Purée 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.