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 Sweet Potato Mousse Parfait Like a mash-up between pumpkin pie and pecan pie and, I don’t know, awesomeness, this is dessert is autumn in a parfait glass. I had a vision of wanting to create a new dessert for Thanksgiving but something in a different form than pie, a little fancier. A vision of sweet potato mousse kept popping up in my head but it wasn’t quite special enough. Playing around with the idea in my mind, it wasn’t long before the mousse was in a parfait glass with something crumbly on top, topped off again with whipped cream. I personally think the star of this show is the pecan brittle and you could honestly bring a big batch of that alone to show off at Thanksgiving and that would be enough. Layering with the creamy, luscious, subtly spiced sweet potato purée and under whipped topping, though, it is a decadent dream that still tastes homey and very familiar. Feel free to make your own vegan whipped cream; I decided to use store bought for this one part of the parfait. Speaking of great food, we’ve been burning the midnight oil since the idea first struck us to create something that I think will really step up your vegan game: It’s our new e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise. Sweet Potato Mousse 2 large sweet potatoes, cooked and peeled and cut into large pieces (making about 3 cups purée) or 3 cups canned sweet potato purée ¼ cup medjool dates, pitted, soaked in hot water for 30 minutes and drained ¼ cup cashew butter 1 ground teaspoon cinnamon Pinch of salt Combine the sweet potatoes, dates, cashew butter, cinnamon and salt in a food processor or blender. Keep blending, scraping down if necessary, until very smooth. Pecan Brittle 1 tablespoon vegan butter or refined coconut oil 1/3 cup dry sweetener (I used coconut sugar but brown sugar would be another good choice) ¼ cup pure maple syrup 1 tablespoon blackstrap molasses 1 teaspoon pure vanilla extract 1 ¼ cups pecans, roughly chopped ½ teaspoon salt In a medium pan over medium-low heat, melt the butter or coconut oil. Add the dry sweetener, maple syrup, molasses and vanilla. Heat, stirring often until it’s at a simmer and thickened, about five minutes. I found that a silicon spatula/scraper worked well for this. Add the chopped pecans and salt, stir and immediately turn off the heat. It will be very thick and bumpy. Transfer this onto a flat surface like a large plate, spread out so the chunks are flat and cool for about fifteen minutes. After the brittle is cool and hard, break it up into smaller crumbles with a large, sharp knife or by pulsing in a food processor. Spread a layer of brittle on the bottom of a parfait glass, top with mousse, add another layer of brittle pieces, then add another layer of mousse in each parfait glass. Cover each glass and put in the fridge to allow the flavors to meld for at least an hour or two. When ready to serve, remove from the fridge and dollop with your whipped topping. Shake freshly ground nutmeg and cinnamon on top for the best presentation. Best served cold. © 2013-2017, Vegan Street |
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