Keelys Pumpkin And Sweet Potato Sago Parfait Recipes

SWEET POTATO BISQUE

Steps:

• Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
• Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using.

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.

ROASTED PUMPKIN AND SWEET POTATO

Steps:

• Preheat oven to 200 degrees celcius.
• Cut vegetables into bite size pieces.
• Place in baking dish and toss through remaining ingredients.
• Roast in oven approximately 40 minutes.

KEELY'S PUMPKIN AND SWEET POTATO SAGO PARFAIT

Steps:

• Cover the pumpkin and sweet potato with water; bring to a simmer ans simmer, covered for about 30-40 minutes, or until very soft.
• Bring the coconut milk, water, (vanilla bean, if using), and sugar to a simmer in a different saucepan. Add the sago and simmer over a very low heat, partly covered for about 30 minutes stirring frequently to make sure it isn't sticking to the bottom too much (it probably will a little bit anyway).
• After 30 minutes remove from heat, stir through the vanilla extract and allow to cool.
• Strain the pumpkin and sweet potato, reserving the water, add back 1-2 tbsp of the reserved water and then either mash or puree in a food processor until smooth.
• Pass the purée through a sieve to make it extra smooth and smash out any remaining lumps (this is optional, it just makes sure that your purée is nice and smooth and even consistency) then stir the vanilla extract and cinnamon through and allow to cool completely.
• Start with a layer of the purée in the bottom of 6 parfait glasses (using about half the purée across the six parfait glasses), follow with a layer of the sago (once again, using about half the sago) and then the remaining purée and sago in layers.
• Top with chopped peanuts and serve.