Sweet Potato, Avocado, Coconut Cream, Maple Syrup

Add Cocoa or Cacao Powder for chocolate version, omit for an autumnal sweet potato pie like version.

Ingredients:

1 cup baked sweet potato, peeled

½ cup coconut cream

½ cup cocoa (chocolate version, use less for less intense chocolate taste)

1 avocado

1/4 to 1/2 cup maple syrup (depends on how sweet you like it)

2 teaspoons vanilla

Directions:

Add above ingredients to a blender. Blend til smooth.

Notes:

The consistency of coconut cream varies by brand - adjust the liquid content by adding plant milk or water if your mousse is too thick.

Add spices like cinnamon, cloves and nutmeg to version without cocoa.

Add combination of cayenne, black pepper and cinnamon for a Mexican hot chocolate inspired version.

Melt chocolate chips and drizzle on top to make it look “fancy”.

I like using Athens Phyllo Cups to make mini desserts.