- Calories: 280
- Protein: 16 g
- Total Fat: 1 g
- Unsaturated Fat: 1 g
- Saturated Fat: 0 g
- Cholesterol: 5 mg
- Total Carbohydrate: 55 g
- Dietary Fiber: 8 g
- Total Sugar: 26 g
- Natural Sugar: 22 g
- Added Sugar: 4 g
- Sodium: 460 mg
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 one time (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!
- Prep time
- Total Time
Sweet potato puree (makes about 5 cups)
- • 1.5 pounds sweet potato, peeled and cut into bite-size pieces
- • 1 pound carrots, peeled and cut into bite-size pieces
- • 3 cups broth
- • Pinch of salt
- • ¼ teaspoon ground cinnamon
- • 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
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 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.
Try this PB & Berry Breakfast Bowl!