The sweet potato and chocolate combination continues to be a winner for low-carb desserts. We ate this amazingly simple version as a pudding, but it would make excellent frosting for cake too. I have not tried it that way yet, but I absolutely will. I have lightly adapted this recipe from here, mostly by roasting my sweet potatoes rather than steaming them. This does make them denser and drier than they would have been otherwise, and so I have added a bit more cream. You should feel free to adjust the amount of cream according to your taste. Keep in mind that the chocolate will continue to set after you stop beating it; so it is probably best to end with something that you think is just a little too soft as it will not stay that way.This is very rich and quite filling; small portions are in order. I used the smaller amount of cream and it would have been a better texture for frosting; that’s the amount to use if that’s what you are doing. Otherwise expect to add a bit more, or finish by adding a little liqueur or your choice, coffee, or orange juice.
Be sure to get your sweet potato very well puréed. Any little strings in it will distract from the illusion that this is a classic mousse. If in doubt, you may wish to sieve it.
4 to 6 servings1.25 hours plus to roast and purée sweet potato 15 minutes prep time plus time to chill
450 grams (1 pound; 1 large) sweet potato125 grams (1/4 pound) unsweetened or bittersweet chocolatea pinch of salt1 teaspoon vanilla extract1/2 to 3/4 cup heavy cream
Roast the sweet potato at 375°F for 1 hour to 1 hour and 15 minutes, until tender. Allow it to cool, peel it, and run it through a food mill or food processor until smooth. This can be done up to a day ahead. Melt the chocolate in a mixing bowl – in the microwave if possible; heat it in small bursts and check each time. Or, in a bowl that can go on top of a pot of boiling water (double boiler). Add the prepared sweet potato purée to the melted chocolate, along with the salt and vanilla extract and beat briefly with an electric mixer. Beat in the cream a little at a time. Beat well for up to 5 minutes until very smooth.
Put the mousse into individual serving dishes, or use it to frost a cake. Keep cool until serving time.
Last year at this time I made Apple Butter Mashed Squash.