Sweet Potato Mousse

By miss5elements

Prep time: 10 minutes
Cooking time: 1 hour
Cooling time: 3 hrs, 45 min

172 cal, 34g carb, 79mg chol, 4g fat, 2g protein, 5mg Na

Ingredients

• 1 t arrowroot
• 1 T cold water
• 3 lg egg yolks
• 1 c sugar
• 1 c canned sweet potato
• 2 t pumpkin pie spice
• 2 c Cool Whip Lite or light whipped topping
• 1 t pure vanilla extract

Details

Servings 8
Adapted from essence.com

Preparation

Step 1

1. In a 3-qt glass bowl, sprinkle the arrowroot over the cold water to soften.
2. Whisk in the egg yolks & sugar, & set the bowl over a heavy 4qt saucepan filled halfway with simmering water.
3. Cook the mixture, whisking constantly, until an instant-read thermometer inserted 2" into the mixture registers 160F.
4. Carefully remove the hot bowl from the pan, and beat the egg mixture until it cools slightly, about 5 minutes.
5. Beat in the sweet potato & pumpkin pie spice.
6. Cover the sweet potato mixture w/plastic wrap & refrigerate until thickened and cooled, about 45 minutes.
7. In a med bowl, combine the whipped topping w/ vanilla extract.
8. Gently fold the whip into the sweet potato mixture.
9. Spoon or pipe the mousse into 8 serving dishes.
10. Cover tightly with plastic wrap & refrigerate for 3 hrs or overnight. (This can be done a day ahead & refrigerated up to 2 dys before serving.)
11. Serve garnished, if desired, with a dollop of whipped cream or crumbled ginger cookies.