Sweet Potato Ginger Parfait

Sweet Potato Ginger Parfaits  

2 large sweet potatoes, 1lb each

2 tbsp organic brown sugar

½ cup milk or unsweetened soymilk

1 tbsp organic agave nectar

½ tsp cinnamon

2tbsp minced crystallized ginger

8oz softened organic cream cheese

8 oz nonfat vanilla yogurt

2tbsp organic honey

½ tsp organic vanilla extract

2tsp grated orange zest

1 tbsp Cointreau liqueur (optional)

1/3 cup crushed ginger crisp cookies 

1. Roast sweet potatoes in 375°F oven until soft, about 1 hour.
2. Scoop out sweet potato flesh while still warm; place in a food processor, add brown sugar, cinnamon, and puree until smooth and light, about 1 minute. Transfer to bowl, fold in ginger, let cool to room temperature.
3. Combine cream cheese, yogurt, honey, vanilla, orange zest and Cointreau in medium mixing bowl; beat with electric mixer on high speed until light and fluffy, about 2 minutes.
4. Divide half sweet potato mixture among four 8oz parfait glasses, sprinkle ½ tbsp ginger cookie crumbs over each. Divide half of cream cheese mixture among the glasses, and sprinkle another layer of crumbs. Repeat, and top with sprinkle of crumbs. Cover and chill at least 2 hours.