Sweet Potato Mousse
Equipment
- Food Processor
- Electric mixer
Servings: 4 people
Ingredients
- 2 medium sweet potatoes, baked and refrigerated*
- ⅞ cup / 200 ml heavy cream, cold
- 2 tbs maple syrup
- cocoa powder: optional
- ground nuts: optional
- cookies or crackers: optional
Instructions
- 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.
Notes
- 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.
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