Sweet potato parfait with carrot caramel and basil

Sweet potato parfait with carrot caramel and basil

HUB content Dessert parfait


For 10 servings

Sweet potato puree

500 g sweet potato

100 g butter

1 g baking soda

2 cinnamon sticks

1 star anise

2 cardamom pods

Sweet potato chips

1 sweet potato

1 g icing sugar


500 ml Debic Parfait

150 g sweet potato puree (see recipe)

Carrot caramel

300 ml carrot juice

100 ml mandarin juice

50 g butter

Basil oil

75 g basil

300 ml grapeseed oil


10 g icing sugar

10 g basil cress

50 g lemon curd



Peel the sweet potatoes and cut into equal pieces.

Heat the butter in the pressure cooker. Add the sweet potato, cinnamon sticks, cardamom, star anise and baking soda.

Boil under high pressure for 20 minutes.

Let cool and remove the spices.

Smooth the mass in the blender and cool.

Save 150 grams for the parfait.

Spread the remaining puree thinly on a baking mat and dry at 50 ˚C until crispy.

Beat the parfait in the mixer and add the sweet potato puree.

Transfer to a piping bag, pipe the mass into the molds and freeze.

For the chips, peel the sweet potato and slice thinly on the mandolin.

Deep-fry at 170 ˚C in sunflower oil, but do not let it color.

Dry with paper towels and sprinkle lightly with icing sugar.

Dry at 50 ˚C until crisp.

For the caramel, boil the carrot juice together with the mandarin juice until it caramelizes and add the butter.

Store in a squeeze bottle.

Blanch the basil and cool in ice water.

Pat dry well and chop finely in the blender with the oil.

Pass through a fine sieve and store in a squeeze bottle.


Arrange the parfait on the plates. Break the sweet potato crisp into pieces and sprinkle half with icing sugar. Finish the plates with the chips and crisps, caramel, basil oil, lemon curd and basil cress.