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Sweet Potato Mousse -- Two Ways

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Vegan Chef Amy Webster joined us to share a delicious dessert idea for a pared down Thanksgiving individual mousse cups in two different flavors!

Sweet Potato Maple Mousse

A HEALTHY, DELICIOUS, PLANT-BASED RECIPE

Servings: 4 | Serving size:1/2 cup

  • 2 Sweet potatoes, medium to large
  • 1 Cup Coconut milk, full fat or light
  • 1/4 Cup Maple syrup
  • 2 tsp. Vanilla extract
  • 1 tsp. Cinnamon, ground
  • 1/4 tsp Nutmeg, ground
  • 1/8 tsp. Cloves, ground


Preparation

1.Preheat oven to 425F and line a baking sheet with parchment paper. Poke sweet potatoes with a fork or knife several times and place on baking sheet. Bake until fork-tender, about 50-60 minutes. Remove from oven and cool.

2.Peel skins off sweet potatoes, they should easily come off once baked. Add sweet potatoes to a high-speed blender or food processor. Add remaining ingredients and blend on low until well incorporated. Increase speed and blend until completely smooth.

3.Transfer mixture to individual cups or a large container and seal. Chill in refrigerator for at least 1 hour or up to overnight. Serve with non-dairy whipped topping.


Sweet Potato Chocolate Mousse

A HEALTHY, DELICIOUS, PLANT-BASED RECIPE

Servings: 4 | Serving size: 1/2 cup

  • 2 Sweet potatoes, medium to large
  • 1 Cup Coconut milk, full fat or light
  • 1/4 Cup Maple syrup
  • 2 tsp. Vanilla extract
  • 1/2 Cup Cocoa powder


Preparation

1.Preheat oven to 425F and line a baking sheet with parchment paper. Poke sweet potatoes with a fork or knife several times and place on baking sheet. Bake until fork-tender, about 50-60 minutes. Remove from oven and cool.

2.Peel skins off sweet potatoes, they should easily come off once baked. Add sweet potatoes to a high-speed blender or food processor. Add remaining ingredients and blend on low until well incorporated. Increase speed and blend until completely smooth. Taste for sweetness and add 1 Tbsp more of maple syrup if needed.

3.Transfer mixture to individual cups or a large container and seal. Chill in refrigerator for at least 1 hour or up to overnight. Serve with non-dairy whipped topping.