Sweet Potato Pie Mousse

·
·
< 1 min read
Summary

What’s neat about whole plant-based foods is that they can be creatively made into just about any dessert you can imagine, having the same flavor (or better!) along with all of the nutrition. The Sweet Potato Pie Mousse is no exception. Sweet potatoes, dates, and coconut milk come together to make a lightly sweet, whipped mousse with some autumn spice that will make you, your friends, and your family swoon. Double the recipe to make a sweet potato pie filling!

Yields2 ServingsPrep Time5 minsCook Time45 minsTotal Time50 mins

Ingredients

 2 medium-large sweet potatoes
 4 tbsp date paste (+2 Tbsp as desired, link in directions, or sweetener of choice)
 1 cup coconut milk (light or full fat)
 2 tsp vanilla extract (preferably alcohol-free)
 1 tsp ground cinnamon (or pumpkin spice blend)
 2 pinches ground nutmeg
  tsp salt (optional)

Directions

1

Bake the sweet potatoes: Preheat oven to 400 degrees F.

2

Poke 4–6 holes through the potatoes with a fork. Bake on a parchment-lined baking sheet for 45–50 minutes or until sweet potatoes are tender on the inside.

3

Once finished cooking, let cool then remove the skin.

4

Measure 2 cups mashed sweet potato and transfer to a blender or food processor.

5

Add the remaining ingredients and blend until smooth. Here is the recipe for the date paste.

6

Taste for more sweetness or spice.

7

Refrigerate for 1–2 hours before serving.

8

Top with coconut flakes, pecans, or a sprinkle of cinnamon.

Chef's Notes

Cooking the sweet potato
If you prefer to steam or boil the sweet potato, that is fine! Baking tends to lend to a little more sweetness, but the other methods also work well.

Topping ideas
Top with Sweet and Savory Pecans.

Scoop Vanilla Cashew Cream on top.

Add unsweetened coconut flakes.

Add toasted nuts or seeds.

Make it more or less sweet
Start with the lesser amount of date paste and add more as you like.

Ingredients

 2 medium-large sweet potatoes
 4 tbsp date paste (+2 Tbsp as desired, link in directions, or sweetener of choice)
 1 cup coconut milk (light or full fat)
 2 tsp vanilla extract (preferably alcohol-free)
 1 tsp ground cinnamon (or pumpkin spice blend)
 2 pinches ground nutmeg
  tsp salt (optional)

Directions

1

Bake the sweet potatoes: Preheat oven to 400 degrees F.

2

Poke 4–6 holes through the potatoes with a fork. Bake on a parchment-lined baking sheet for 45–50 minutes or until sweet potatoes are tender on the inside.

3

Once finished cooking, let cool then remove the skin.

4

Measure 2 cups mashed sweet potato and transfer to a blender or food processor.

5

Add the remaining ingredients and blend until smooth. Here is the recipe for the date paste.

6

Taste for more sweetness or spice.

7

Refrigerate for 1–2 hours before serving.

8

Top with coconut flakes, pecans, or a sprinkle of cinnamon.

Sweet Potato Pie Mousse