I really couldn’t wait to share this recipe with you!
I am sure you are being bombarded with many fall recipe ideas. Some of which you may have tried and others you haven’t. I know this because I too am getting a lot of fall recipe ideas and my Pinterest Feed is full of them. One thing I’ve noticed is that you don’t see a lot of fall recipes using sweet potatoes. Well, there are casseroles and dishes that uses root vegetables and what not but I am talking about those dishes that are sweet and decadent. You hardly ever see recipes for Sweet Potato Pie, one of my personal favorites, or anything where sweet potatoes is the star of a dish. Well trust me when I say they are definitely the star of this treat. I mean seriously, how often do you see or hear about Sweet Potato Mousse?!
I thought I’d make a deconstructed version of Sweet Potato Pie, seeing how I love it so much. There is the ginger snap crust, the sweet potato filling, and marshmallow whipped cream. See? Just like Sweet Potato Pie but in the form of mousse. Don’t you love it?! Oh! I can’t leave out the best part of the whipped cream. It has vanilla bean seeds in it to give the mousse cup a depth of flavor. So when you have your first spoonful, you taste marshmallow, vanilla, creamy sweet potato mousse, and the nice crunch from the Ginger Snap Crust at the bottom. The mousse cup that you are looking at in the picture is the one I devoured within minutes of this photo shoot.
I was really worried about my lactose intolerance, but I took a Lactaid Pill and was good as new. You probably didn’t need to hear all that. Heck, we’re family. I can tell you guys almost anything. Annnnddd, this is a food blog, right? So wouldn’t it be appropriate to discuss foods that may make us slightly gaseous and uncomfortable? Okay, Okay. I kid, I kid! These mousse cups are great for holiday potlucks if you want to take something easy and simple. Make them, put them in jars, or even plastic cups. They make perfect for a quick and light dessert. I do mean light in terms of flavor and texture not in terms of calories.
- ½ lb. Ginger Snaps
- 2 large sweet potatoes, baked
- ⅓ c. powdered sugar
- ¼ c. brown sugar
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
- ¼ tsp. nutmeg
- 8 oz. Cool Whip, Extra Creamy
- WHIPPED CREAM
- 1½ c. heavy whipping cream
- ⅓ c. powdered sugar
- ½ c. marshmallow fluff
- 1 vanilla bean
- Remove the skin from the baked sweet potatoes and place in a medium bowl. Using a hand held blender, cream the potatoes and add the powdered sugar, brown sugar, cinnamon, vanilla extract , and nutmeg and blend together. Use a rubber spatula and fold in the Cool Whip into sweet potato mixture until smooth and there are no streaks.
- Using a separate mixing bowl, mix the whipping cream and powdered sugar until increased in volume but no peaks have formed. Add the marshmallow fluff and beans from the vanilla bean, begin to mix on low speed for 1 minute and increase speed until creamy and stiff (about another minute).
- Take the ginger snaps and place in food processor and pulse until crumbs have formed. Spoon about an ⅛ a cup of ground ginger snap cookies into a cup or jar, add about a ¼ cup of sweet potato mousse, and top off with a dallop of whipped cream. Chill until ready to serve.