When I was in New York last week I visited my favorite vegan restaurant, Candle 79. I ordered more food than I could eat, and I topped it off with a raw parfait that was out of this world.
I came home determined to replicate it, and after two days I think I nailed it!
I used the Candle 79 cookbook for the granola and sherbet recipe, and was able to figure the sweet potato cream out on my own. Combining sweet potatoes and sherbet would not be my first instinct, but the combo is amaz!
I’m not gonna lie, this recipe took some time, but it’s worth it. The granola is so good, and healthy, that it’s going to be a snack staple in our house for sure. However, I’ll have to make it without orange next time. There is only 1/4 teaspoon of orange juice in the granola and my 5 year old (who doesn’t like oranges) said he doesn’t like it because of the orange. His sense of taste is insane.
My advice is to make the granola a day ahead of time. If you do that, the rest of the recipe won’t take long to complete.
Next is the Sweet Potato and Cashew Cream. This took a couple of times to nail down the right combo of ingredients, but I got it in the end and I love it. The granola and cream is great all on it’s own if you don’t want to make sorbet, or you can top with rice whipped cream.
Sweet Potato and Cashew Cream:
- 1 cup raw cashews (soak overnight if you can - if not, that's ok.)
- 1 medium sweet potato
- 1/2 cup coconut creamer
- 1 tsp coconut oil
- 1 tbsp Agave nectar, or raw honey
- 1 tsp vanilla bean
- Feel free to use any fruit here. I was lucky enough to find organic strawberries, so I used those.
- 4 cups fruit
- 1/2 cup agave or honey
- 1/4 cup squeezed orange juice
- 3 cups fruit (I used strawberries)
- 1/4 cup agave or honey
- 1 tsp safflower oil
- 1 cup water
Sweet Potato and Cashew Cream Preparation:
- Preheat oven to 400. Cup sweet potato in half, wrap with foil and back until soft – about 40 minutes. In a high-speed blender, blend all ingredients until you’ve achieved a creamy consistency. Put in the refrigerator until ready to serve.
Fruit Topping Preparation:
- Blend all the ingredients in a high speed blender and put in the refrigerator until ready to serve.
- You do need an ice cream maker for this, so if you don’t have one there are plenty of great vegan, organic sorbets, and ice creams available at most stores. An ice cream maker is a great purchase though. It’s a lot of fun to make with the kids and so easy. I used the recipe from Candle 79, but there are a million ones out there that are just as easy and good.
- Blend all the ingredients in a high-speed blender, then prepare according to the directions on your ice cream machine. For mine, I just pour the ingredients in and turn it on for 30 minute.
- When you’re finished making all the parts to the recipe, ensemble it the way you like most. I attached a photo of the way I like it. Fruit sauce, then granola, then cream, and topped off with the sorbet. YUMMY!!