Place sweet potatoes in a microwave-safe bowl. Microwave on HIGH for 5 to 7 minutes or until sweet potatoes are very tender.
You'd never know it from tasting it, but this rich and velvety mousse is full of sweet potatoes. They not only provide body to the dessert, but they add a healthy dose of beta-carotene, an antioxidant that's good for eye health. So now you can eat with your eyes and for your eyes.
Servings and Ingredients
|2 c. Hy-Vee Short Cuts cubed sweet potatoes|
|½ c. Hy-Vee unsweetened vanilla almond milk|
|¾ c. Hy-Vee baking cocoa, plus additional for garnish|
|½ c. agave nectar|
|2 tsp. Hy-Vee vanilla extract|
|¾ c. Hy-Vee frozen light whipped topping, thawed and divided|
Things To Grab
- Microwave-safe bowl
- Food processor or blender
- 4 serving dishes
Transfer sweet potatoes to a food processor or blender. Add almond milk. Cover and process until smooth. Add 3/4 cup cocoa, agave nectar, and vanilla. Cover and process until smooth. Refrigerate at least 1 hour or until chilled.
Transfer chocolate mixture to a bowl and fold in 1/2 cup whipped topping. Divide mousse among four dessert dishes. Top each dessert with 1 tablespoon whipped topping; garnish with additional cocoa, if desired.
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 0mg
- Sodium: 60mg
- Total Carbohydrates: 56g
- Protein: 1g