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This Sweet Potato Mousse is silky smooth and lightly sweetened. It’s made with just five good-for-you ingredients and topped with your favorite granola and perfectly torched meringue, making it an easy and healthy dessert recipe.
Disclaimer: This post is made in partnership with Bernzomatic. As always, all opinions are my own. Thank you for supporting brands that support this site!
Oh my gosh I’m so excited to share this sweet potato mousse recipe with you! It’s more like a combination of mousse and pudding, but regardless, the texture is perfect.
I’ve mentioned it a few times, but I typically prefer savory sweet potatoes over sweet. Well, until now. Yes, this mousse is on the sweeter side, but it’s not too sweet and it pairs perfectly with torched meringue.
I’ve been working with Bernzomatic on a variety of recipes (and I’ll continue to do so!), but one of my favorite ways to use my ST2000 torch is to torch meringue. Who doesn’t love meringue?!
SWEET POTATO MOUSSE INGREDIENTS
You only need FIVE ingredients in order to make the base of this recipe, including:
- Sweet potatoes
- Almond milk, or milk of choice
- Pitted date
- Maple syrup
HOW TO MAKE SWEET POTATO MOUSSE
Cook the sweet potatoes: Before you can turn the sweet potatoes into mousse, you have to cook them. There are a variety of different ways to do this, but for this recipe, I peeled and cubed them, then added them to a large pot of water and boiled them until they were soft. You can also microwave them or roast them in the oven if you prefer.
Use your food processor: You do need a quality food processor in order to make this recipe (I have this one). If you don’t own a food processor, a Nutribullet will also work.
Choose your favorite granola: This part is easy–you can use your FAVORITE granola recipe! But, don’t skip this step. The granola adds a nice crunch that pairs perfectly with the whipped sweet potatoes and meringue. If you’re looking for an easy homemade recipe, check out my cinnamon raisin granola (link).
Make the meringue: This is the last step, bur arguably the most important. Making meringue is easy once you get the hang of it, but follow my tips below to make your life even easier.
TIPS FOR MAKING MERINGUE
Start by whipping the egg whites and cream of tartar with an electric mixer on low for 2 minutes. I like to use a large glass mixing bowl for this. Ultimately, it’s important that you start slow; otherwise, the mixture will go all over the place (trust me, I’ve done this before and it’s not good). Start slowly, then after 2 minutes, increase the speed to medium for 2 more minutes before finally switching it to high for 1 minute.
At this point, the egg whites should resemble pillow-y clouds of meringue. The last step is to add in the sugar and whisk for 1 additional minute.
Use your Bernzomatic ST2000 to torch the meringue, which is really the only way to enjoy meringue.
OTHER HEALTHY DESSERT RECIPES
Sweet Potato Mousse
- 2 medium sweet potatoes peeled, cubed and cooked
- 1 pitted date
- 3/4 tsp cinnamon
- 2/3 cup milk of choice
- 1/4 cup maple syrup
- 1/2 cup granola
for the meringue:
- 4 egg whites
- 1/4 tsp cream of tartar
- 3 tbsp cane sugar
- Place cooked sweet potatoes, date and cinnamon in your food processor and pulse for 20 seconds. Then, with the motor still running, add the milk and maple syrup in through the top and pulse until mixture is smooth. You may need to stop and scrape down the sides once or twice.
- Scoop sweet potato mixture into jars and place them in the refrigerator to cool.
- Before serving, make the meringue: whisk egg whites and cream of tartar together with an electric mixer on low speed for 2 minutes. Then, turn the mixer up to medium and whisk for 2 minutes before finally turning it up to high and whisk for 1 more minute. At this point, you should have meringue. The final step is to add in the sugar and whisk for 1 more minute until stiff peaks form.
- Sprinkle granola on top of the sweet potato mousse, then add the meringue on top of that. Use your Bernzomatic ST2000 torch to toast the meringue until it's golden in color, which will optimize the flavor and texture.