The most work you’ll have to do to make this mousse is throw the sweet potatoes in the oven. I’ve made this without any sweetener, and the sweet potatoes make it yummy enough on it’s own. It’s actually how I prefer it. Try it without adding any additional sweeteners – you might be surprised!
1/4 cup raw cacao powder or cocoa powder
1 cup cooked sweet potato
1 cup coconut milk (the thick kind from a can)
1 Tb pure vanilla extract
1/2 tsp cinnamon (optional)
5 drops stevia or 1/2 cup yacon syrup or additional sweetener of your choice (optional)
Bake sweet potato in oven at 425 degrees F for one hour. Peel potato and measure out 1 cup.
Place all ingredients in a high power blender or food processor and blend on high until very smooth. You may need a temper or spoon to keep it moving.
Pour into small serving bowls or one large glass container, and refigerate overnight so that the mousse will set (stiffen up).
Keep stored in an air-tight container in the fridge.
