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

1. Preheat oven to 375 and line a 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 10-12 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 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.

4. Remove half of puree and set aside. To food processor, add coconut milk and process until completely mixed. Remove from processor and set aside.

5. 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.

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