Sweet Potato Mousse

Sweet Potato Mousse
Servings: 8 Prep 10 mins Cool 45 mins Cook 7 mins


  • 2 large eggs
  • 1/3 cup plus 2 tablespoons packed dark-brown sugar
  • 1 40 ounce large can sweet potatoes in syrup, drained, reserving 3/4 cup syrup
  • 3/4 teaspoon pumpkin pie spice, plus more for dusting
  • 1 1/2 cups heavy cream

Make It

1. Combine eggs and 1/3 cup of the brown sugar in a blender. Cover and pulse to combine. Add drained sweet potatoes and the reserved 3/4 cup syrup. Blend until pureed and smooth. Transfer to a saucepan.

2. Heat sweet potato mixture over medium heat, stirring frequently, for 7 minutes, or until mixture registers 160 degrees F. on an instant-read thermometer. remove from heat and transfer to a medium-size bowl and refrigerate for 45 minutes or until slightly cool.

3. Beat heavy cream with remaining 2 tablespoons brown sugar to stiff peaks. Fold half of the whipped cream into sweet potato mixture to lighten. Set aside 1/2 cup whipped cream. Fold remaining whipped cream into sweet potato mixture. Transfer mousse to 8 martini glasses. Top each with 1 tablespoon of the reserved whipped cream, dust with a little pumpkin pie spice and serve.