So you may be wondering what is up with this girl and her sweet potato obsession? And you should be considering that 3 out of my last 4 posts have involved sweet potato. But just look at it!
It’s purple! Annnnd I have made it into a perfect sized post-workout balanced protein & carb treat, a side to your Thanksgiving dinner or to serve at your football parties, and now dessert! So freaking versatile. How many veggies do you know that can be used for savory and sweet dishes?
And let’s talk about this color! Let’s actually just stare at it in awe. My neighbor popped by when I was shooting this recipe and she was confused as to why it was purple.
This little dessert shooter is all things great about cooler weather in an easy to prep and easy to gobble down dessert. Impress your guests with this pop of color at the end of the meal. And make sure you tell them to just look at it!
Purple sweet potato mousse
1 large sweet potato, peeled
1 c. non-dairy milk
2 tbsp. refrigerated full fat coconut milk(use the solid part) or coconut cream
2 tbsp. maple syrup
1 tsp. cinnamon
1/2 tsp. nutmeg
Optional: Extra refrigerated full fat coconut milk for coconut whip topping. (See notes below).
Cinnamon & nutmeg to sprinkle.
Boil potato until tender and easy to poke with a fork, about 20-25 minutes. Place in blender or food processor and puree. Add remaining ingredients and blend until smooth. Place in 4 small shot glasses or small jars. Top with coconut whip and sprinkle with added cinnamon and nutmeg.
Notes: To make a very small amount of coconut whip topping, add 2-3 tablespoons chilled coconut milk fat to a bowl and whip quickly with a fork. You may add a drop or two of vanilla if desired.