Maple Sweet Potato Mousse
Roasted sweet potatoes whipped with butter, cream, and real maple syrup into a silky holiday side dish. Make it a full day ahead.
Servings 6 servings
Ingredients
For the Mousse
- 2 lbs sweet potatoes roasted whole, skin on
- ¼ cup unsalted butter room temperature
- ½ cup heavy cream warmed
- ¼ cup pure maple syrup Grade A dark
- 1 teaspoon vanilla extract
- ½ teaspoon salt or to taste
- 1 pinch black pepper optional
Instructions
Roast the Sweet Potatoes
- Heat the oven to 400°F. Pierce the whole sweet potatoes a few times and roast them skin-on on a foil-lined sheet pan for 50 to 70 minutes, until completely collapsing and a knife meets no resistance.
- Cool for 10 minutes, then slip off and discard the skins.
Whip the Mousse
- Add the sweet potato flesh and the softened butter to a food processor. Process for about 45 seconds, until completely smooth.
- With the machine running, pour in the warmed cream, then the maple syrup and vanilla. Add the salt and pepper.
- Process another 30 seconds, until the color lightens and the texture turns glossy. Do not overprocess or the starch will turn gluey. Taste and adjust the salt and maple syrup.
- For a restaurant-smooth finish, push the mousse through a fine-mesh sieve. Spoon into a serving bowl and smooth the top into soft swoops.
Notes
- Roast whole: Boiling cubed sweet potatoes waterlogs them and thins the flavor.
- Temperature matters: Room-temperature butter and warmed cream keep the mousse glossy instead of grainy.
- Don't overprocess: Sweet potato starch turns gluey the same way overworked mashed potatoes do.
- Make-ahead: Keeps 3 days in the fridge. Reheat covered at 325°F for 20 to 25 minutes, stirring once.