Instructions: 8 SERVINGS DAIRY-FREE

Luscious layers of sweet potato pudding and pecan cream make this parfait a special ending to a celebratory meal.

PEEL AND ROUOH-CUT sweet potatoes and put them in 4-quart saucepan with 2 cups water. Cover, bring to a boil, and cook until potatoes are tender, about 25 minutes; drain well.

In medium saucepan, combine apple juice, 1/2 cup water, and agar-agar flakes and allow to sit 10 minutes. Bring to a slow simmer over medium heat and cook for 10 minutes.

In medium bowl, combine barley malt, maple syrup, 1 tablespoon vanilla extract, salt, cinnamon, nutmeg, allspice and cloves. Add to agar-agar mixture and stir well.

In separate bowl, thoroughly dissolve kudzu in 3 tablespoons water and stirring briskly with a whisk, add to agar-agar mixture. This will thicken it to form a syrup; continue to cook it at a low simmer for 15 minutes.

Puree drained sweet potatoes in a food processor with the remaining 1 tablespoon vanilla extract. Pour syrup into the sweet potatoes and process several minutes or until smooth. Transfer to shallow casserole, bring to room temperature and then refrigerate until set, about 1 hour. Blend pudding in a food processor for several minutes. Place chopped pecans on a baking sheet and toast in a 350 F oven for 10 minutes. Spoon alternate layers of pudding and Pecan Cream into parfait glasses. Top each with chopped toasted nuts.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.