Description
A delicious and creamy sweet potato mousse that offers a delightful twist on traditional desserts.
Ingredients
Scale
- 2 medium sweet potatoes (about 1 pound)
- 1 cup heavy cream
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 400°F. Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast for about 45-60 minutes, or until they are tender and easily pierced with a fork. Let them cool slightly, then peel and mash until smooth.
- In a large mixing bowl, combine the mashed sweet potatoes, maple syrup, vanilla extract, cinnamon, nutmeg, salt, and lemon juice. Mix until well combined and creamy.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the sweet potato mixture until fully incorporated. Be careful not to deflate the whipped cream too much.
- Spoon the mousse into serving dishes or glasses and refrigerate for at least 2 hours to chill and set.
- Serve chilled, garnished with a sprinkle of cinnamon or a dollop of whipped cream if desired.
Notes
- For a chocolate twist, add 2 tablespoons of cocoa powder to the sweet potato mixture before folding in the whipped cream.
- For a dairy-free version, substitute the heavy cream with coconut cream and use agave syrup instead of maple syrup.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg