Sweet potato mousse

Pumpkin mousse with maple yogurt, pecans and grated nutmeg

It's the time of year when we turn towards heartier desserts that often feature sweet potatoes or pumpkin. I love those earthy treats, but I find that they quickly add to my waistline. To get that same satisfying taste but keep it on the healthier side, I've taken the recipe for chocolate avocado pudding and tweaked it to become a fall treat that makes a hearty breakfast as well as a company worthy dessert.

Sweet potato mousse

Serves 4 as an entree or 6 as dessert

1 medium sweet potato, cooked and peeled
1 cup raw cashews
1 large ripe avocado, peeled and seeded
1 1/4 cups milk plus additional as needed (I used almond milk)
6 medjool dates, pitted
1 teaspoon vanilla extract
1/4 teaspoon each ground cinnamon and nutmeg

1/4 cup maple syrup

juice from 1/2 orange (optional)

In a high speed blender, put all the ingredients and process until smooth.   Use additional milk if necessary to get desired creaminess.  Chill and serve.  Pictured above is my feels like dessert for breakfast version with yogurt, pecans and a grate of fresh nutmeg.  (you could also layering with granola or some cashew or dairy whipped cream).

This turned out so prettily that I felt was prompted to slow down and savor it fully despite my hectic schedule.  This dish isn't just pretty, it was hearty enough to fuel me through the morning and into an afternoon of errand running.   It will definitely find it's way again onto the menu throughout the fall and winter season.

Thanks for reading!

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Chocolate avocado pudding

Overnight oat and chia seed pudding

  

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