Ingredients
Sweet Potato Mixture
- 1 large sweet potato
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup (optional)
- 2 tablespoons chopped walnuts (for mixing)
Parfait Assembly
- 1/4 cup chopped walnuts (for topping)
- 1 cup plain Greek yogurt
Instructions
- Cook the Sweet Potato: Place one large washed sweet potato in a pressure cooker or Instant Pot. Cook on high pressure for 12 minutes to ensure it becomes tender and easy to mash.
- Cool and Peel: Remove the cooked sweet potato from the pot and allow it to cool until safe to handle. Then peel off the skin using your hands or a knife.
- Mash the Sweet Potato: Use a whisk, the back of a fork, or a hand mixer to mash the sweet potato until smooth and creamy.
- Mix in Flavorings: Add the cinnamon, salt, vanilla extract, and optional maple syrup to the mashed sweet potato. Stir well to combine. Then fold in 2 tablespoons of the chopped walnuts to add texture.
- Assemble the Parfaits: Divide the sweet potato mixture evenly into three small jars or serving glasses, filling each about one-third full.
- Add the Greek Yogurt: Spoon 1/3 cup of plain Greek yogurt on top of the sweet potato layer in each jar.
- Top with Walnuts: Finish each parfait by sprinkling the remaining chopped walnuts on top for a crunchy contrast.
Notes
- The maple syrup is optional and can be adjusted based on desired sweetness.
- Make sure the sweet potato is fully cooked and soft for best texture.
- You can use any nuts of your choice in place of walnuts if preferred.
- This parfait can be prepared ahead and refrigerated for a quick grab-and-go breakfast.
- Use plain Greek yogurt to keep the parfait protein-rich and balanced in flavors.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Instant Pot
- Cuisine: American
- Diet: Low Fat
