Today’s Recipe: Sweet Potato Cheesecake Mousse

mousse-9564

SWEET POTATO CHEESECAKE MOUSSE

PREP TIME: 15 MINUTES, PLUS 20 MINUTES COOLING TIME
COOK TIME: 1 HOUR, 15 MINUTES
MAKES: SIX 4-OZ JARS

1 sweet potato (about 10 ozs)
8 ozs cream cheese, softened (about 1 cup)
1/2 cup sugar
1 cardamom pod
1 t vanilla
1 cup whipping cream

1. Preheat oven to 400°F.
2. Wrap sweet potato in aluminum foil. Place on a baking sheet and bake for 1 hour, 15 minutes, or until tender. Remove from foil and cut in half. Cool for 20 minutes, or until cool enough to handle.
3. Cut sweet potato into cubes and add flesh to a medium bowl (discard skin). Add cream cheese and sugar. Remove seeds from cardamom pod and pulverize using a mortar and pestle; add to bowl. Add vanilla and using an electric mixer, blend until mixture is light and fluffy, scraping sides of the bowl as needed.
4. Add cream to a medium bowl and whip into soft peaks. Gently fold whipped cream into sweet potato mixture.
5. Transfer mousse to a pastry bag fitted with a Wilton 1M swirl tip. Evenly divide mousse between six 4-oz canning jars. Enjoy immediately or chill until ready to serve. For serving, we whipped up a batch of Ginger Snaps from my Milk Cow Kitchen book and formed the dough into 1 t balls to make miniature cookies.

Gather ingredients.

mousse_9422

Preheat oven to 400°F. Wrap 1 sweet potato (about 10 ozs) in aluminum foil. Place on a baking sheet and bake for 1 hour, 15 minutes, or until tender.

mousse_9432 Remove from foil and cut into cubes, leaving the skin intact. Cool for 20 minutes, or until cool enough to handle.

mousse_9426 Cut sweet potato into cubes and add flesh to a medium bowl (discard skin). Add 8 ozs softened cream cheese (about 1 cup).

mousse_9448 Add 1/2 cup sugar.

mousse_9452 Remove seeds from 1 cardamom pod and pulverize using a mortar and pestle.

mouse_9441 Add to bowl.

mousse_9460 Add 1 t vanilla.

mousse_9464 Using an electric mixer, blend until mixture is light and fluffy, scraping sides of the bowl as needed.

mousse_9474 Add 1 cup cream to a medium bowl.

mousse_9483 Whip into soft peaks.

mousse_9490 Gently fold whipped cream into sweet potato mixture.

mousse_9499mousse_9504 Transfer mousse to a pastry bag fitted with a Wilton 1M swirl tip. Evenly divide mousse between six 4-oz canning jars. Enjoy immediately or chill until ready to serve.

mousse_9534 For serving, we whipped up a batch of Ginger Snaps from my Milk Cow Kitchen book and formed the dough into 1 t balls to make miniature cookies.

mousse-9564

Leave a comment 15 Comments

  1. Cindi says:

    Oh yum! Is it okay if i make this for breakfast? I promise to eat every bite.

  2. Winnie Nielsen says:

    Hey Cindi, save a seat for me too! Breakfast of champions!!

  3. Candy C. says:

    Oh My!! I love all your no-bake cheesecake-y recipes Mary Jane and can’t wait to try this one!

  4. Virginia Meyer says:

    This looks awesome! I can’t wait to try! I love sweet potatoes! I also love the fact that this is a no egg recipe! I am allergic to eggs and it is so hard to find egg-less recipes. Can I cut some of the sugar content down by using Splenda? I am also diabetic.

    • MaryJane says:

      Here’s what DIL Ashley (MaryJanesFarm Food Guru) has to say:

      Virginia, I believe that Splenda’s directions say that it can be substituted 1:1. Give it a shot and let us know how it goes! You might want to look at sweeteners with lower glycemic indexes. Coconut sugar is fantastic in a lot of recipes.

  5. Lisa (nubidane) says:

    Oh be still my heart Mary Jane!
    I just made this with (hold onto your apron), dehydrated winter squash chips. I whizzed up them in the Vitamix, added warm water, let sit for about a half hour. Then added the cream cheese, sugar, cardamom etc.
    It is beyond delightful!
    I am not a sweets gal, but this is just so creamy, and the sweet flavour of the winter squash is divine!
    Thank You!

  6. Pingback: Sweet Potato Cheesecake Mousse Prep Time: 15 Minutes, Plus 20 Minutes Cooling Time Cook Time: 1 Hour, 15 Minutes Makes: Six 4-Oz Jars - FoodFoni

  7. Anna Smith says:

    I genuinely love this recipe and the specific spin that you have placed
    on it. Very clever. I’m gonna be cooking this for my husband next week and
    I’m going to report back on how I get on. Many thanks for the awesome suggestion!

  8. B Kirkpatrick says:

    Or put the sweet potato in the microwave for six minutes

  9. jill says:

    These look YUMMY!!!!

  10. Krista says:

    It seems like when I cook with sweet potatoes I always have one extra. This would be a good way to use up my extra one. I also like how simple this recipe would be too make and also get some veggies into desert!

  11. Heidi says:

    I have one lonely sweet potato in the pantry! I think I know what I’m going to do with it … just sayin.

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