This odd little combination of a fool, a trifle, and a parfait was an experiment for Thanksgiving 2013. I used purple sweet potatoes instead of the standard orange variety, lots of whipped cream, and layers of ground, toasted coconut and macadamias, with a meringue on top. It turned out well! The kids were especially enthusiastic fans.
For future iterations I'll probably skip the big trifle bowl and make single servings in a wine glass.
Yes, you can definitely mod this recipe to use regular orange sweet potatoes. I'd probably swap the nut mixture to pecans as well.
Step 1: Tools and Ingredients
Mixer (stand or hand-held)
Trifle bowl or glass single-serving units (wine glasses, 1/2 pint jam jars, etc)
Purple (Okinawan) sweet potatoes (3 cups cooked)
3 cups heavy cream
1 teaspoon + 1/2 teaspoon vanilla
1/4 cup + 3 Tablespoons + 1/3 cup brown sugar
6 Tablespoons white sugar
1 cup coconut cream
1 cup macadamia nuts
1 cup grated coconut (unsweetened)
1/4 teaspoon + 1/4 teaspoon + 1/8 teaspoon + pinch allspice
1/8 teaspoon + 1/2 teaspoon + 1/8 teaspoon salt, more to taste