Sweet potato, butternut squash, and purple sweet potato - but blended into delicious layers! I made this tasty and colorful vegan fall parfait using some leftover batter and cooked squashes from recent squash baking adventures, and it was a great way to use up extra batter in a delicious, indulgent-tasting breakfast packed with lots of nutrients and flavors!
From bottom to top, the layers are: chocolate brownie batter (extra dough from Sweet Potato Soul's recipe for sweet potato chocolate muffins, which are delicious), vanilla unsweetened coconut yogurt, purple sweet potato mousse, coconut yogurt, butternut squash caramel, and then a sprinkle of cinnamon! You could also add some granola on top as well for some crunch.
For the squash and potato layers, you can make these nut-free by using tahini or sunflower seed butter, but if you use caramel the butternut squash layer will taste like caramel! I used almond butter for the purple sweet potato mousse, which made it extra creamy. You can adapt this idea to use other extra batters from vegan baking (don't use batters with eggs or other products that could spoil or cause food poisoning if not cooked).
The purple sweet potato mousse and butternut squash caramel layers are very similar, with the squash vs sweet potato and type of nut butter being the only difference. You could use the same nut butter (I would recommend almond, or tahini/sunflower seed butter for nut-free) to make this easier, and then blend all ingredients besides the squash/potato, separate this blend into 2 batches, and then add the squash and potato into separate batches. You can use any extra of these as topping for toast, oatmeal, or added into baked goods or another parfait!
To make the purple sweet potato mousse, blend:
- ¾ cup roasted purple sweet potato
- ¾ cup almond butter
- 2-3 dates (pitted)
- dash of cinnamon
- 1 tsp vanilla
- 2-3 tbsp of plant-based milk (as needed to thin it out to a spreadable consistency)
To make the butternut squash caramel, blend:
- ¾ cup roasted butternut squash
- ¾ cup cashew butter
- 2-3 dates (pitted)
- dash of cinnamon
- 1 tsp vanilla
- 2-3 tbsp of plant-based milk (as needed to thin it out to a spreadable consistency)
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