Sweet Potato Pecan Parfait

Cathy W.

5 1/2 lbs. sweet potatoes (about 4 large)

1 cup low fat plain Greek Yogurt

3 TBS honey

1/2 tsp. salt

1/4 tsp. ground cinnamon

1/8 tsp ground nutmeg

1/2 cup unpacked light brown sugar

2 cups pecan halves, toasted & coarsely chopped

Preheat oven to 350°

Roast sweet potatoes until soft and cooked (about 30-40 minutes)   When potatoes are fully cooked, remove and cool.  Scoop potatoes from their jackets into a mixing bowl and add yogurt, honey, salt spices and brown sugar.  Beat until smooth. 

Alternate layers of sweet potato mixture and chopped pecans in a parfait cup or glass.  Sprinkle top with chopped pecans.

Enjoy!