Sweet Potato Cheesecake Parfaits

In a medium bowl, beat cream cheese until light and fluffy.

Add brown sugar, cinnamon and mashed sweet potatoes and continue beating until thoroughly combined.

If using whipped cream…

Beat cream and powdered sugar together until stiff peaks form. Set aside.

Line a baking sheet with parchment paper and set aside.

Combine butter, brown sugar, salt and cinnamon in a medium skillet and cook over medium heat for 2 to 3 minutes or until the sugar dissolves and is bubbling.

Add the pecans and stir to coat the pecans. Cook for another 2 to 3 minutes, continuously stirring. Remove from the heat, and spread the pecans out on prepared baking sheet. Let the pecans cool.

Spoon marshmallow creme, mashed sweet potatoes, sweet potato cheesecake, and whipped cream into piping bags. You could also use large plastic bags and just cut off a corner.

Place a cookie into the bottom of a small, glass jar or dish. You may need to break the cookie to make it fit – that’s totally okay!

Pipe in a small amount of marshmallow creme, followed by mashed sweet potatoes, sweet potato cheesecake, and whipped cream. Top with candied pecans and sprinkle with cinnamon if desired.