Instructions: 8 SERVINGS DAIRY-FREE

Delectable layers of sweet potato pudding and pecan-studded cream make these parfait a special ending to a celebratory meal. Toast pecans in a small baking pan in a 350 degree oven for about 10 minutes.

In large saucepan, combine sweet potatoes and cold water to cover. Bring to a boil, reduce heat to medium-low, cover and cook until tender, about 25 minutes. Drain well; set aside.

Meanwhile, in medium saucepan, combine apple juice, 1/2 cup water, and agar-agar flakes. Let stand 10 minutes. Bring to a slow simmer over medium heat and cook, whisking occasionally, 10 minutes.

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

In separate bowl, thoroughly dissolve kudzu in 3 tablespoons water then whisk vigorously into agar-agar mixture. This will thicken to form a syrup; continue to simmer 15 minutes more.

In food processor, combine sweet potatoes and remaining 1 tablespoon vanilla and process until pureed. Add kudzu syrup and process until smooth. Spoon sweet potato pudding into shallow dish, cook to room temperature and then refrigerate until set, about 1 hour.

In food processor, process pudding until very smooth, about 3 minutes. Spoon alternate layers of pudding and Pecan Cream into parfait glasses. Sprinkle with toasted pecans and serve.

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.