Sweet Potato Cheesecake Parfait

INGREDIENTS

Graham Cracker Crumble Ingredients:

• 1/4 cup butter, softened to room temperature
• 1/3 cup brown sugar, packed
• 6 sheets graham crackers 

• 1 teaspoon ground cinnamon

Sweet Potato Cheesecake Filling Ingredients:

• 1 (15 oz) can Bruce’s Yams Cut Sweet Potatoes in Syrup, drained
• 1 (8 oz) package cream cheese, softened to room temperature
• 1/2 cup brown sugar, packed
• 1/2 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

Other Parfait Ingredients:

• 1 (8 oz) tub Cool Whip, thawed
• 1 cup chopped pecans
• Caramel sauce, for drizzling

PREPARATION

Place butter, 1/3 cup brown sugar, graham crackers, and 1 teaspoon cinnamon into a food processor.

Pulse together until a fine crumble forms.

Set aside.

Place drained sweet potatoes into a large bowl.

Beat with hand mixer until smooth.

Add in cream cheese and beat again until smooth.

Add in brown sugar, vanilla, cinnamon, ginger, nutmeg, and salt and beat until smooth.

Set aside.

Assemble the parfaits using a medium sized cookie scoop: place one heaping scoop of the graham cracker filling in the bottom of a short old fashioned glass, then place 2 scoops of the cheesecake filling, 2 scoops of chopped pecans and finally 2 scoops of cool whip. Repeat to fill glass and top with a drizzle of caramel.

Chill in the fridge until ready to serve and enjoy!