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.
Passo 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
Passo 2: Whip Cream
Combine in mixer bowl:
- 3 cups heavy cream
- 1 teaspoon vanilla
- 1/4 cup brown sugar
- 1/4 teaspoon allspice
- 1/8 teaspoon salt
Whip until cream forms stiff peaks. Taste test: it should have good vanilla/allspice flavor, but not be too terribly sweet.
Passo 3: Whip sweet potato
Bake sweet potatoes at 350F for 1-2 hours, or until nice and squishy. Allow to cool, then scoop out and mash the flesh.
Combine 3 cups roasted purple sweet potato with 1 cup coconut cream, 3 Tablespoons brown sugar, 1/8 teaspoon allspice, and 1/2 teaspoon salt, then mix thoroughly. If you've got a KitchenAid mixer, use the paddle attachment.
Next, add 2 cups whipped cream, and whisk everything together until well-mixed and fluffy. Swap to the whisk attachment if you're using a KitchenAid. Taste and adjust seasoning - add more salt or sugar until you want to just eat the sweet potato mix with a spoon.