Sweet Potato Breakfast Parfait Recipe
This Sweet Potato Breakfast Parfait is a nutritious and delicious way to start your day, combining the natural sweetness of baked sweet potato with creamy Greek yogurt, warm cinnamon, and crunchy walnuts. Ready in just 20 minutes using a pressure cooker, it’s a wholesome parfait packed with fiber, protein, and healthy fats, perfect for a quick breakfast or snack.
- Prep Time: 5 minutes
- Cook Time: 15 minutes (including pressure cooker come-to-pressure time)
- Total Time: 20 minutes
- Yield: 3 servings
- Category: Breakfast
- Method: Instant Pot
- Cuisine: American
- Diet: Low Fat
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 walnuts, chopped (from the total 1/4 cup)
Assembly
- 1 cup plain Greek yogurt
- 2 tablespoons walnuts, chopped (remaining from total 1/4 cup)
Instructions
- Pressure cook the sweet potato: Place the washed large sweet potato in a pressure cooker or Instant Pot. Pressure cook on high pressure for 12 minutes to ensure it becomes tender for mashing.
- Cool and peel: Remove the sweet potato from the cooker and allow it to cool until it is safe to handle. Peel off the skin carefully.
- Mash the sweet potato: Using a whisk, fork, or hand mixer, mash the sweet potato until smooth and creamy with no lumps.
- Mix in flavorings: Add the cinnamon, salt, vanilla extract, and maple syrup to the mashed sweet potato. Mix thoroughly so all flavors are incorporated. Stir in 2 tablespoons of the chopped walnuts for added texture.
- Portion the sweet potato base: Divide the sweet potato mixture equally into three small jars or 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 base in each jar, creating a creamy layer.
- Finish with walnuts: Sprinkle the remaining chopped walnuts on top of the yogurt layer in each parfait for a crunchy finish.
Notes
- For a vegan version, substitute the Greek yogurt with a plant-based yogurt alternative.
- If you do not have a pressure cooker, you can bake the sweet potato at 400°F (200°C) for about 45-50 minutes or until tender.
- Maple syrup is optional and can be adjusted for sweetness preference.
- These parfaits can be assembled ahead of time and stored in the refrigerator for up to 2 days.
- Adding a sprinkle of nutmeg or ground ginger can enhance the spiced flavor profile.
Find it online: https://cookedbysarah.com/sweet-potato-breakfast-parfait-recipe/