Sweet Potato Mousse
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.
Servings: 4
Calories: 508kcal
Ingredients
- 3 cups diced sweet potato cooked
- 14 oz. coconut cream cream only
- ⅓ cup maple syrup
- 2 tablespoon coconut sugar
- 1 ½ teaspoon cinnamon
for the meringue (optional):
- 4 egg whites
- ¼ teaspoon cream of tartar
- 3 tablespoon cane sugar
Instructions
- Place diced sweet potatoes in a saucepan and bring to a boil; cook until soft.
- Place cooked sweet potatoes, along with the syrup, sugar, and cinnamon in a food processor and pulse until everything is incorporated.
- Scoop coconut cream out into a large bowl, and use a mixer to mix it until creamy. Then, add the sweet potato mixture and stir to combine.
- Scoop sweet potato mixture into jars and place them in the refrigerator for at least 3 hours, or overnight.
- 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.
Notes
*You can use your favorite granola or my cinnamon raisin granola recipe.
Nutrition
Calories: 508kcal | Carbohydrates: 51g | Protein: 5g | Fat: 34g | Saturated Fat: 31g | Sodium: 74mg | Potassium: 719mg | Fiber: 6g | Sugar: 24g | Vitamin A: 14152IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 3mg