Sweet Potato Apple Mousse

I wanted to create a mouthwatering fall dessert which was light and fluffy, yet bursting with flavors with each spoonful.  This delicious and velvety combination of sweet potatoes and apples mingling between layers of a delightfully tasting whipped cream with a hint of pear extract makes an amazing dessert and a beautiful presentation.  You may also fill your dessert bowl or dessert glass ¾ of the way up and pipe the whipped cream on top of the mousse. You MUST try this!

INGREDIENTS

1 lb sweet potatoes

3 medium size organic red apples

1 tablespoon of lemon

½  teaspoon cinnamon

2 tablespoons unsalted butter

2 tablespoons raw honey

½  cup heavy whipping cream plus ½ cup

½ cup icing sugar  sifted or ¼ cup Monk sugar

½ teaspoon pear extract

DIRECTIONS

Set oven temperature to 425 degrees F.  Peel and cut potatoes into 1 inch cubes. Core and peel apples, cut into 4 quarters lengthwise  then cut each quarter into halves crosswise.  Add lemon juice, cinnamon and melted butter.  Line a baking pan with parchment paper and place potatoes and apples in a single layer - Place in the middle rack of your oven and bake for 45 minutes.  

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Remove potatoes and apples and allow to cool a little.  Put apples, potatoes and cream in the jug of a blender or food  processor. Process until the contents are smooth.  Transfer to a large bowl and set aside.

Add whipping cream, pear extract and ½ cup icing sugar or monk sugar to a stainless steel bowl that has been refrigerated and is quite cold.  Use an electric hand mixer and whisk on medium high speed until soft peaks form. Gently fold half of whipping cream into sweet potato mixture.  Put the remaining cream in a piping bag and swirl on top of mousse. Decorate the top of the mousse with mint leaves or candied ginger bits. It’s that simple.  Done and finished.