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1
Peel and rough-cut sweet potatoes and put them in 4-quart saucepan with 2 cups water.
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2
Cover, bring to a boil, and cook until potatoes are tender, about 25 minutes; drain well.
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3
In medium saucepan, combine apple juice, 1/2 cup water, and agar-agar flakes and allow to sit 10 minutes.
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4
Bring to a slow simmer over medium heat and cook for 10 minutes.
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5
In medium bowl, combine barley malt, maple syrup, 1 tablespoon vanilla extract, salt, cinnamon, nutmeg, allspice and cloves.
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6
Add to agar-agar mixture and stir well.
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7
In separate bowl, thoroughly dissolve kudzu in 3 tablespoons water and stirring briskly with a whisk, add to agar-agar mixture.
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8
This will thicken it to form a syrup; continue to cook it at a low simmer for 15 minutes.
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9
Puree drained sweet potatoes in a food processor with the remaining 1 tablespoon vanilla extract.
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10
Pour syrup into the sweet potatoes and process several minutes or until smooth.
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11
Transfer to shallow casserole, bring to room temperature and then refrigerate until set, about 1 hour.
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12
Blend pudding in a food processor for several minutes.
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13
Place chopped pecans on a baking sheet and toast in a 350F oven for 10 minutes.
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14
Spoon alternate layers of pudding and Pecan Cream into parfait glasses.
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15
Top each with chopped toasted nuts.
