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Sweetpotato Mousse

Sweetpotato Mousse

I’ve seen this concept around the internet and have become so intrigued! This is just a genius - not to mention healthy - way to enjoy a classic, rich, and decadent dessert that is made, instead, with beneficial ingredients. This vegan and gluten free mousse is lower in calories, and the calories it does contain aren’t empty or processed. Here, silken tofu is blended with mashed sweetpotato, rich cocoa powder, sweet and sticky maple syrup, and vanilla extract to form a light, velvety, decadent mousse. Top each serving with a dollop of whipped coconut cream and dark chocolate shavings.

Recipe

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6 servings
Calories 282 kcal

Ingredients
  

Mousse

  • 1/2 large sweetpotato about 6 ounces, peeled and cut into quarters
  • 16 oz silken tofu drained and very gently pressed with paper towels
  • 1/4 cup cocoa powder
  • 1 tbsp confectioners sugar
  • 3 tbsp maple syrup
  • 2 tsp vanilla extract
  • Pinch kosher salt
  • 1/4 cup semisweet chocolate chips finely chopped for topping and serving

Whipped Coconut Cream

  • 1 can full fat coconut milk 14.5oz can, refrigerated overnight
  • 1 tsp coconut sugar or cane sugar (more if you prefer sweeter)
  • 1/4 tsp vanilla extract
  • Pinch kosher salt

Instructions
 

Mousse

  • Place sweetpotato cubes in a small pot covered with water. Bring to a rolling boil. Cook until sweetpotato is very fork tender, 10-12 minutes. Transfer cooked sweetpotato to a dish lined with a paper towel so excess water can be released.
  • To a food processor (or blender if you don’t have a food processor), add boiled sweetpotato, tofu, cocoa powder, confectioners sugar, maple syrup, vanilla extract, and kosher salt. Pulse to combine. Blend until a smooth, thick mousse forms. Pause to scrape the sides of the processor as needed.
  • Transfer mousse to a glass container, or distribute into individual serving bowls. Cover. Refrigerate overnight.
  • When ready to serve, remove mousse from refrigerator and finish each serving with a dollop of whipped coconut cream and chocolate shavings.

Whipped Coconut Cream

  • Refrigerate can of coconut cream overnight. Do not flip before opening. Use a spoon to scrape solids from top of coconut can. Place in a chilled mixing bowl. Add confectioners sugar and vanilla bean paste. Mix on low-medium speed until combined, about 2 minutes. Increase to medium-high speed until nearly smooth, 2-3 minutes.
  • Add xanthan gum. Mix on low speed just until incorporated. Increase to high speed until texture is completely smooth, and stiff peaks form, 8-10 minutes. Scrape sides of bowl as needed. Serve immediately or place in refrigerator to remain chilled until ready to use.

Notes

Nutrition Facts
Sweetpotato Mousse
Amount per Serving
Calories
282
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
0.5
mg
0
%
Sodium
 
32
mg
1
%
Potassium
 
493
mg
14
%
Carbohydrates
 
25
g
8
%
Fiber
 
3
g
13
%
Sugar
 
13
g
14
%
Protein
 
7
g
14
%
Vitamin A
 
4023
IU
80
%
Vitamin C
 
1
mg
1
%
Calcium
 
64
mg
6
%
Iron
 
4
mg
22
%
Net Carbohydrates
 
22
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 282kcalCarbohydrates: 25gProtein: 7gFat: 19gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 0.5mgSodium: 32mgPotassium: 493mgFiber: 3gSugar: 13gVitamin A: 4023IUVitamin C: 1mgCalcium: 64mgIron: 4mgNet Carbohydrates: 22g