Keely'S Pumpkin And Sweet Potato Sago Parfait

Name: Keely'S Pumpkin And Sweet Potato Sago Parfait
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces pumpkin, peeled and cubed (400 g, use Japanese pumpkin or Kabocha if available); 14 ounces sweet potatoes, peeled and cubed (400 g); 2 tablespoons sugar; 1 tablespoon vanilla extract; 1/4 teaspoon cinnamon (not traditionally used) (optional); 1 (14 ounce) can coconut milk; 2 1/2 cups water; 1/2 cup sago; 1/3 cup sugar; 1 tablespoon vanilla extract (or 1 vanilla bean, sliced open, remove before serving if using); chopped peanuts, to garnish

Servings: persons

14 ounces pumpkin, peeled and cubed (400 g, use Japanese pumpkin or Kabocha if available)
14 ounces sweet potatoes, peeled and cubed (400 g)
2 tablespoons sugar
1 tablespoon vanilla extract
1/4 teaspoon cinnamon (not traditionally used) (optional)
1 (14 ounce) can coconut milk
2 1/2 cups water
1/2 cup sago
1/3 cup sugar
1 tablespoon vanilla extract (or 1 vanilla bean, sliced open, remove before serving if using)
chopped peanuts, to garnish

1
Cover the pumpkin and sweet potato with water; bring to a simmer ans simmer, covered for about 30-40 minutes, or until very soft.
2
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).
3
After 30 minutes remove from heat, stir through the vanilla extract and allow to cool.
4
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.
5
Pass the puree through a sieve to make it extra smooth and smash out any remaining lumps (this is optional, it just makes sure that your puree is nice and smooth and even consistency) then stir the vanilla extract and cinnamon through and allow to cool completely.
6
Start with a layer of the puree in the bottom of 6 parfait glasses (using about half the puree across the six parfait glasses), follow with a layer of the sago (once again, using about half the sago) and then the remaining puree and sago in layers.
7
Top with chopped peanuts and serve.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 14 ounces pumpkin, peeled and cubed (400 g, use Japanese pumpkin or Kabocha if available), 14 ounces sweet potatoes, peeled and cubed (400 g), 2 tablespoons sugar, 1 tablespoon vanilla extract, and more.

Yes, Keely'S Pumpkin And Sweet Potato Sago Parfait falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!