SWEET POTATO AND MARSHMALLOW PARFAITS

Sweet Potato and Marshmallow Parfaits image

Provided by Justin Chapple

Categories dessert

Time 2h30m

Yield 6 servings

Number Of Ingredients 10

One 8-ounce package cream cheese, at room temperature
One 15-ounce can sweet potato puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of freshly grated nutmeg
Kosher salt
Two 7.5-ounce jars marshmallow creme
1 cup heavy cream
1 vanilla bean, split and seeds scraped out (see Cook's Note)
Chopped candied ginger, for topping (optional)

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.