Sweet Potato Chocolate Mousse
I love this recipe from Chef Maddie of Sono Bloomingdale’s because it harnesses the natural sweetness of fiber-filled sweet potatoes and dates along with the antioxidant power of cacao and satiety anchor of coconut milk to create a chocolate mousse that will truly satisfy.
Check out Chef Maddie’s tips for seasonal flavor ideas. Who doesn’t love the idea of a Pumpkin Pie Sweet Potato Mousse!
Ingredients
1 large sweet potato cooked, cooled and peeled*
½ cup full fat unsweetened coconut milk
6 soaked and pitted Medjool dates
¼ to ⅓ cup cacao or cocoa powder
2 teaspoons vanilla extract
1 teaspoon cinnamon
1 dash of cayenne
2 to 4 tablespoons maple syrup
½ cup water
For serving
Cashew Crème
Raspberries
Directions
Place all the ingredients in a high-speed blender and process until smooth. Desired smoothness can be achieved with additional water added one tablespoon at a time.
Divide mousse into 4 servings and chill until ready to serve. Top with Cashew Crème and raspberries, if desired.
*Chef Maddie Tips: use Hannah, Japanese or Jersey sweet potatoes in this recipe because the texture is starchier and sweeter than traditional orange-flesh sweet potatoes. Consider substituting pumpkin puree for the cacao and adding pumpkin pie spice for a seasonal spin.
Cashew Cremé
Adapted by Bloomingdale’s Chef Maddie from a recipe by Nourished by Nutrition
Ingredients
2 cups whole cashews soaked and barely covered in cold water
2 tablespoons maple syrup
1 tablespoon vanilla extract or the seeds scraped from one vanilla bean
1 teaspoon lemon juice
⅛ teaspoon white miso
Directions
Soak cashews in the refrigerator for a minimum of 4 hours, preferably overnight.
Drain the cashews and rinse briefly. Combine the cashews, ½ fresh water and remaining ingredients in a high-speed blender. Add up ro ½ cup additional water to reach desired consistency.
Store the cashew crème in the refrigerator and use within 5 days.