Place sweet potatoes in a microwave-safe bowl. Microwave on HIGH for 5 to 7 minutes or until sweet potatoes are very tender.
Recipe
Author
Hy-Vee Balance Magazine
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Description
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
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
260 Calories per serving
1/2 cup
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 0mg
- Sodium: 60mg
- Total Carbohydrates: 56g
- Protein: 1g
Daily Values
0%
Iron 70%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 6%