Peel and chop the sweet potatoes. Place them in a food processor together with the maple syrup. Puree until smooth.
In a large bowl with an electric mixer whip the cream until thick.
Using a rubber spatula, carefully combine the cream and the sweet potato puree until the mixture becomes uniform.
Serve in glasses, optionally garnished/ layered with cocoa powder, nuts or cookies.
You can eat the mousse right away or refrigerated.
Bake the sweet potatoes one day before you plan to make the mousse. How to bake them: pinch them all around with a fork and wrap them in aluminium foil, without peeling them. Bake on a baking tin at 450 degrees F/ 220 degrees C for about an hour or until soft when pinched with a fork. Let cool until room temperature and then refrigerate as they are still wrapped in the foil.
For a sweet potato chocolate mousse add 2-3 tbs cocoa powder in the food processor together with the sweet potatoes. Increase the quantity of maple syrup with 1-2 tbs.
You can use this sweet potato mousse as a cake frosting as well.