Peel and cube the pumpkin and sweet potatoes.

Cover the pumpkin and sweet potato with water and bring to a simmer.

Simmer, covered, for 30-40 minutes, or until very soft.

In a separate saucepan, bring coconut milk, water, vanilla bean (if using), and sugar to a simmer.

Add the sago and simmer over very low heat, partly covered, for about 30 minutes, stirring frequently to prevent sticking.

Remove the sago from heat, stir in vanilla extract (if not using vanilla bean), and allow to cool.

Strain the pumpkin and sweet potato, reserving the water.

Add back 1-2 tbsp of the reserved water and mash or puree in a food processor until smooth.

Pass the puree through a sieve for extra smoothness (optional).

Stir the vanilla extract and cinnamon (if using) into the puree, and allow to cool completely.

Layer the pumpkin and sweet potato puree in the bottom of 6 parfait glasses, using about half the puree.

Follow with a layer of sago, using about half the sago.

Layer the remaining puree and sago in the parfait glasses.

Top with chopped peanuts and serve.