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Sweet Potato Mousse Cups

Sweet Potato Mousse Cups

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3 from 1 review

  • Author: Nicole Nared-Washington
  • Total Time: 20 mins
  • Yield: 4 1x


Perfect for the holidays and easy on time are these Sweet Potato Mousse Cups. Creamy Sweet Potato Mousse topped off with Vanilla Bean Whipped Cream.


  • 1/2 lb. Ginger Snaps
  • 2 large sweet potatoes, baked
  • 1/3 c. powdered sugar
  • 1/4 c. brown sugar
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 1/4 tsp. nutmeg
  • 8 oz. Cool Whip, Extra Creamy
  • 1 1/2 c. heavy whipping cream
  • 1/3 c. powdered sugar
  • 1/2 c. marshmallow fluff
  • 1 vanilla bean


  1. 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.
  2. 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).
  3. Take the ginger snaps and place in food processor and pulse until crumbs have formed. Spoon about an 1/8 a cup of ground ginger snap cookies into a cup or jar, add about a 1/4 cup of sweet potato mousse, and top off with a dallop of whipped cream. Chill until ready to serve.
  • Prep Time: 20 mins
  • Category: Dessert