Ingredients

The following ingredients have 8 Servings
  • ½ cup walnuts
  • 1¼ cups rolled oats
  • 3 tablespoons date paste
  • ½ teaspoon pure vanilla extract
  • 2 large white sweet potatoes, halved (2 pounds)
  • ⅔ cup maple syrup
  • 1-2 tablespoons pure vanilla extract
  • 2 cups thinly sliced fresh strawberries (12 ounces)
  • 1 cup fresh blueberries (6 ounces)

Instruction

  • Preheat the oven to 325°F. Line a baking sheet with parchment paper.
  • Combine the walnuts and oats in a food processor; pulse to a coarse texture. Transfer to a mixing bowl, stir in date paste 1 tablespoon at a time until well combined, then stir in vanilla.
  • Spread the Crumble mixture on the prepared baking sheet and bake for 10 minutes, then stir and bake for 10 to 20 more minutes, or until golden-brown and crispy.
  • In a covered pot fitted with a steamer basket over 1 to 2 inches of simmering water, steam the sweet potatoes until tender when pierced with a fork, about 30 minutes. Rinse sweet potatoes under cold water, and allow to cool completely, then peel.
  • Transfer the peeled sweet potatoes to a food processor; add maple syrup and 1 tablespoon vanilla. Blend until smooth and creamy. Taste and add up to 1 more tablespoon vanilla if desired.
  • To assemble the parfaits, line the base of 8 parfait glasses with half of the Sweet Potato Cream. Layer half of the berries over the cream, and top with half of the crumble. Repeat with a second layer of Sweet Potato Cream, berries, and crumble.
  • Refrigerate for at least 1 hour before serving.