Keelys Pumpkin And Sweet Potato Sago Parfait Recipes

SWEET POTATO AND SAGE SOUP

Steps:

• Saute chopped onion, leek and sgae in olive oil for a few minutes until golden.
• Add carrot and sweet potato cut into cubes and saute for 2 minutes.
• Add hot stock.
• Simmer for 45 minutes.
• Add parsley.
• Blend soup.

SWEET POTATO AND MARSHMALLOW PARFAITS

Steps:

• Beat the cream cheese at medium speed in a stand mixer fitted with the paddle attachment until smooth. Add the sweet potato puree, cinnamon, ginger, nutmeg and 1/2 teaspoon salt and beat until smooth and combined. Add 1 jar of the marshmallow creme and beat at low speed until the marshmallow starts to soften, then beat at medium speed until incorporated. Scrape the mixture into a pastry bag or large resealable plastic bag. Refrigerate while you make the marshmallow whipped cream.
• Remove the paddle from the stand mixer and switch to a whisk attachment. Combine the heavy cream and vanilla bean seeds in a clean bowl and beat at medium speed until soft peaks form. Add the remaining jar of marshmallow creme and a pinch of salt. Beat at low speed until the marshmallow starts to soften, then beat at medium speed until stiff; do not overbeat. Scrape the mixture into another large resealable bag.
• Cut off just the tips of the pastry bags. Starting with the sweet potato mixture, pipe half the mixture into six 8-ounce glasses. Pipe half the whipped cream mixture on top. Repeat the layering one more time. Refrigerate the parfaits for at least 2 hours before serving. Top with chopped candied ginger, if using, just before serving.

PUMPKIN PARFAIT BY JO

Steps:

• Mix the graham cracker crumbs, 1/4 cup of brown sugar, and melted butter in a bowl. Press the crust into a 9x9-inch square baking dish. Place the pumpkin into a large bowl, and mash it up with a spoon. Mix in 1/2 cup of brown sugar, salt, nutmeg, cloves, and 1 teaspoon of cinnamon until smooth. Gently stir in the softened ice cream. Spread the pumpkin mixture over the graham cracker crust. Freeze until firm, 4 to 6 hours; cut into squares.
• Lightly mix the whipped cream with confectioners' sugar and a 1/4 teaspoon of cinnamon in a bowl; serve each square with a dollop of the sweetened whipped cream.