These Sweet Potato Pie Parfaits are such a treat for the autumn season! These parfaits make a great dessert for fall gatherings, an alternative to pie, or a sweet addition to brunch. Whether you love Sweet Potato Pie or Pumpkin Pie, this gluten-free recipe will make all your autumn days an extraordinary celebration!

The flavor combination of the silky and smooth, subtly tart Whipped Yogurt and the rich and creamy spiced Sweet Potato Butter layered over top of our crunchy and chewy Carrot Turmeric Garden Granola paired with nutty pecans is absolute perfection, or as the French say, c'est parfait!

We hope you delight your friends and family with these delicious Parfaits all autumn.

INGREDIENTS

Sweet Potato Butter

• 1 can sweet potato purée (can sub in pumpkin)

• 1/4 C maple syrup

• 1/2 C unsweetened apple juice

• 1 tbsp lemon juice

• 3 tsp pumpkin pie spice

• Heavy pinch of salt (1/16-1/8 teaspoon)

Whipped Yogurt

• 8 oz (1 C) yogurt

• 6 oz (¾ C) heavy cream

• 1/4 C maple syrup

• 1/4 tsp vanilla extract or paste

• Pinch of sea salt (1/16 to 1/8 teaspoon)

Toppings

• Chopped Pecans as desired

• Garden Granola Carrot Turmeric

Instructions

Sweet Potato Butter

1. Add Sweet Potato Butter ingredients to a saucepan over medium-high heat. 

2. Bring to a simmer, reduce heat to low, and allow to cook, uncovered for approximately 20 min. 

3. Remove from heat and allow to cool.

Whipped Yogurt

1. Add all Whipped Yogurt Ingredients to a stand mixer with a whisk attachment. 

2. Gradually bring speed to high and beat for approximately 5 minutes until light and fluffy. Set aside.

Building the Parfaits

1. Add Garden Granola® Carrot Turmeric and chopped pecans to the bottom of a glass jar. 

2. Layer Sweet Potato Butter, then a dollop or two of Whipped Yogurt. 

3. Garnish with Garden Granola Carrot Turmeric and pecans.