Sweet spuds for breakfast? You bet. This creamy-dreamy parfait can be prepped ahead of time–good news for those of us who aren’t morning people—so you can get out the door in no time. It also makes a sweet snack and delicious dessert.

You can prep multiple servings at once (for you and your crew), or make a single serving and freeze the leftover sweet potato-carrot mash for future nibbles. Add your fave toppings (berries, nuts, seeds, granola, coconut) …anything goes. This parfait is perfect!

Try this PB & Berry Breakfast Bowl!

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Sweet Potato Parfait

Sweet spuds for breakfast? You bet. This creamy-dreamy parfait can be prepped ahead of time–good news for those of us who aren’t morning people.
Yield: 1 serving
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
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Ingredients
 

Sweet potato puree (makes ~5 cups)

  • 1½ pounds sweet potato, peeled and cut into bite-size pieces (~3 medium sweet potatoes)
  • 1 pound carrots, peeled and cut into bite-size pieces
  • 3 cups broth
  • Pinch of salt
  • ¼ teaspoon ground cinnamon

Parfait

  • ½ cup plain nonfat or low-fat Greek yogurt
  • ½ cup fresh berries
  • 1 to 2 teaspoons maple syrup
  • Optional toasted nuts, seeds, and granola

Instructions
 

  • Add the cut-up sweet potato and carrots to a large pot along with the broth. Bring to a boil, then lower heat, cover, and simmer until fork-tender, about 20 minutes. Transfer veggies to a colander to drain. Then add to a mixing bowl, and mash with a fork or potato masher until smooth and creamy (it makes about 5 cups). It’s okay if you’re left with a lumpy texture. Mix in the salt and cinnamon.
  • Add a heaping cup of mashed sweet potato-carrots to the bottom of a parfait glass and layer with yogurt, berries, and a drizzle of maple syrup.

Notes

• This recipe provides instructions to make a single parfait but includes ingredients for a large batch of mashed sweet potato-carrot. You will have 5 cups of the mash, which can be used to make more parfaits, as a yummy side dish, or as a topping for this Sweet Potato Shepherd’s Pie.
 
• To make a smaller batch, simply cut the potatoes, carrots and broth in half.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 280Carbohydrates: 55gProtein: 16gTotal Fat: 1g— Unsaturated Fat: 1g— Saturated Fat: 0gCholesterol: 5mgSodium: 460mgPotassium: 1001mgFiber: 8gTotal Sugar: 26g— Natural Sugar: 22g— Added Sugar: 4gVitamin A: 34501IUVitamin C: 16mgCalcium: 210mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!