Description
This Sweet Potato Mousse is a creamy, naturally sweet dessert made from cooked sweet potatoes blended with coconut cream, maple syrup, and warm spices. It features an optional toasted meringue topping for added texture and flavor, making it a delightful treat that balances rich, smooth mousse with a light, fluffy finish.
Ingredients
Main Ingredients
- 3 cups diced sweet potato, cooked
- 14 oz. coconut cream, cream only
- 1/3 cup maple syrup
- 2 tbsp coconut sugar
- 1 1/2 tsp cinnamon
Optional Meringue Topping
- 4 egg whites
- 1/4 tsp cream of tartar
- 3 tbsp cane sugar
Instructions
- Cook Sweet Potatoes: Place the diced sweet potatoes into a saucepan and bring to a boil over medium-high heat. Cook until the sweet potatoes are soft and tender, about 10-15 minutes. Drain any excess water and allow to cool slightly.
- Prepare Sweet Potato Mixture: Transfer the cooked sweet potatoes to a food processor along with the maple syrup, coconut sugar, and cinnamon. Pulse until all ingredients are fully incorporated into a smooth, creamy mixture.
- Whip Coconut Cream: Scoop the cream portion of the coconut cream into a large mixing bowl. Using an electric mixer, whip the coconut cream until it is smooth and creamy. Then gently fold the sweet potato mixture into the whipped coconut cream until combined evenly.
- Chill Mousse: Spoon the sweet potato mousse into serving jars or bowls. Refrigerate for at least 3 hours or overnight to allow it to set fully and develop flavor.
- Make Meringue: Before serving, prepare the meringue by whisking the egg whites and cream of tartar with an electric mixer. Start on low speed for 2 minutes, then increase to medium speed for 2 minutes, and finally high speed for 1 minute. The mixture should become frothy. Add the cane sugar and continue whisking on high speed for 1 more minute until stiff peaks form.
- Assemble and Toast: Sprinkle granola on top of the chilled sweet potato mousse. Dollop or pipe the prepared meringue over the granola. Using a butane torch (such as a Bernzomatic ST2000), carefully toast the meringue until golden brown for enhanced flavor and texture.
Notes
- The sweet potatoes must be fully cooked and soft to ensure a smooth mousse texture.
- Only use the thick, creamy part of the coconut cream for the best results.
- Chilling the mousse overnight makes it firmer and more flavorful.
- The meringue topping is optional but adds a nice contrast in texture and a beautiful presentation.
- Use caution when torching the meringue to avoid burning or over-toasting.
- For a vegan version, omit the meringue or use a plant-based alternative.
