I’ve got a serious, incurable crush on sweet potatoes this year. I think it started festering this summer in the form of too many (yeah right) sweet potato fries. The flame was recently reignited by a slice of sweet potato pizza in Denver, and ultimately came to a head with this Sweet Potato Galette.
I’m not ashamed, I love them. So much so that I’m here today to elevate my beloved starchy friend to the next level. No longer will you be eating fewer sweet potatoes to save room for some pie, you’ll be eating less pie to save room for these sweet potatoes. Boom! See what I just did? I’m just getting started.
For everyone who follows me on Instagram and was wondering what in the hell was getting mixed up over here last week, I give you: Sweet Potato Mousse.
Mousse can be a little intimidating because it seems so fancy. But you’re forgetting something: you can be fancy, too! You’ll need a hand mixer or stand mixer for this one, but if you’ve got that and some mixing bowls you’re in business. Soft, fluffy, mousse business.
SWEET POTATO MOUSSE
Makes 6-8 Servings
1 1/2 small sweet potatoes (or 1 medium sweet potato)
1 1/4 tsp. ground coriander
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 cup light brown sugar
2 1/4 cup cold heavy cream
3 egg whites
2 tbsp. sugar
Peel sweet potatoes and dice into 1 inch chunks. Place in a medium pot and cover with water. Boil until potatoes are tender and soft when pricked with a fork, about 15 minutes. Drain the water and place the hot potatoes and the salt in the bowl of a food processor fitted with a steel blade. Puree until smooth, about 1 minute. Move to a small mixing bowl and add the coriander, nutmeg, cinnamon, brown sugar, and 1/4 cup of the heavy cream. With a hand mixer, blend until all ingredients are combined and the mixture is smooth. Place uncovered in the refrigerator to cool for 20-30 minutes.
Whip the remaining 2 cups of heavy cream with a hand mixer or the whisk attachment of a stand mixer on the highest speed. Whip until the cream forms soft peaks, about 5-10 minutes depending on your mixer. Be sure not to over whip the cream as it will result in a grainy mousse. Set aside.
Whip the 3 egg whites with a hand mixer or the whisk attachment of a stand mixer on the highest speed. Once the egg whites begin to get frothy, gradually add the 2 tbsp. of sugar. Stop mixing once the egg whites are firm and form soft peaks.
Gently fold the sweet potato mixture into the egg whites. Once they are almost combined, fold in half the whipped cream. Once the whipped cream is incorporated, fold in the rest. Gently spoon the mixture into the serving vessel of your choosing. Refrigerate until set, at least 2 hours.
Serve chilled, topped with a little ground nutmeg.