Yields2 ServingsPrep Time5 minsCook Time45 minsTotal Time50 mins
Ingredients
2medium-large sweet potatoes
4tbspdate paste (+2 Tbsp as desired, link in directions, or sweetener of choice)
1cupcoconut milk (light or full fat)
2tspvanilla extract (preferably alcohol-free)
1tspground cinnamon (or pumpkin spice blend)
2pinchesground nutmeg
⅛tspsalt (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 the Sweet Potato Mousse 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.
Make it more or less sweet Start with a lesser amount of date paste and add more as you like.
Ingredients
2medium-large sweet potatoes
4tbspdate paste (+2 Tbsp as desired, link in directions, or sweetener of choice)
1cupcoconut milk (light or full fat)
2tspvanilla extract (preferably alcohol-free)
1tspground cinnamon (or pumpkin spice blend)
2pinchesground nutmeg
⅛tspsalt (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 the Sweet Potato Mousse with coconut flakes, pecans, or a sprinkle of cinnamon.
