Sweet Potato Pie Pudding Parfaits
Layers of velvety spiced sweet potato pudding, buttery vanilla wafer cookie crumbs, and soft vanilla whipped cream bring classic holiday pie flavor into an easy, crust-free individual dessert cup.
Equipment
- Medium heavy-bottomed saucepan
- Heatproof mixing bowl
- Whisk
- Electric hand mixer or stand mixer
- 6 clear glass parfait cups or dessert tumblers
- Fine-mesh sieve (optional)
Ingredients
Spiced Sweet Potato Pudding
- 1 cup sweet potato puree smooth, unsweetened cooked puree
- 2 cups whole milk divided
- 1/3 cup dark brown sugar packed
- 3 tbsp cornstarch
- 2 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg preferably freshly grated
- 1/8 tsp ground ginger
- 1/4 tsp fine sea salt
Buttery Cookie Crumb Layer
- 1 1/2 cups vanilla wafer cookies crushed into coarse crumbs
- 2 tbsp unsalted butter melted
- 1 pinch fine sea salt
Whipped Cream Layer & Garnish
- 1 cup heavy whipping cream cold
- 2 tbsp powdered sugar
- 1/2 tsp pure vanilla extract
- 1 pinch freshly grated nutmeg for topping garnish
Instructions
Make the Spiced Pudding Base
- In a heatproof bowl, whisk together the cornstarch, dark brown sugar, ground cinnamon, nutmeg, ginger, and fine sea salt until evenly blended and free of clumps.
- Whisk the egg yolks and 1/2 cup (120ml) of the whole milk into the dry mixture until completely smooth.
- In a medium heavy-bottomed saucepan set over medium heat, whisk together the remaining 1 1/2 cups (360ml) whole milk and the sweet potato puree until thoroughly blended and warm.
Thicken and Chill the Custard
- Slowly ladle about 1/2 cup of the warm milk-sweet potato mixture into the egg yolk bowl, whisking constantly to temper the eggs without curdling.
- Pour the tempered mixture back into the saucepan. Cook over medium-low heat, whisking continuously across the bottom and sides of the pan to prevent sticking.
- Bring to a gentle boil with large, slow bubbles breaking the surface. Whisk actively for 1 to 2 minutes while bubbling until glossy and noticeably thick.
- Remove saucepan from heat and stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until melted and incorporated. For an ultra-smooth finish, press warm pudding through a fine-mesh sieve.
- Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin. Chill in the refrigerator for at least 1 1/2 to 2 hours until cold and set.
Prepare Crumbs and Whipped Cream
- In a small bowl, stir together the crushed vanilla wafer crumbs, 2 tablespoons melted butter, and a pinch of salt until evenly coated. Set aside.
- In a chilled mixing bowl, whip the cold heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract on medium-high speed until medium-soft peaks form. Keep chilled until ready to assemble.
Assemble the Parfaits
- Gently stir the chilled sweet potato pudding to loosen it into a smooth, spoonable texture. Set out 6 glass cups.
- Add 2 tablespoons of buttery crumbs into the base of each cup. Spoon or pipe a layer of spiced pudding over the crumbs, followed by a layer of whipped cream.
- Repeat the layers once more: cookie crumbs, sweet potato pudding, and finish with a crown of whipped cream. Dust lightly with freshly grated nutmeg before serving chilled.
Notes
Be sure to let the pudding come to a true simmer with active bubbling on the stovetop for at least 1 full minute to properly cook the cornstarch; undercooking will prevent the pudding from fully setting. For cleanest visual stripes in clear glasses, transfer the pudding and whipped cream into piping or zip-top bags.
Calories per serving: ~320 kcal (estimated)