Sweet Potato Mousse Ribbon Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Another sweet potato dessert. So rich and creamy especially with the toasted almonds in the filling. Ingredients:
crust |
1 1/2 cup graham crackers crumbs |
1/3 cup butter, melted |
sweet potato mousse |
1 1/2 cups sweet potato, mashed |
2 tbsp powder sugar |
4 tbsp heavy cream |
1 cup heavy cream |
2 tbsp powder sugar |
1/3 cup blanched almonds, toasted |
Directions:
1. Mix crumbs with butter and press in the bottom of a 20cm cake pan. Bake in a 375F preheated oven for 10 minutes. Let cool completely.
2. Make the mousse:
3. Mix sweet potato, powder sugar and cream in a food processor until smooth. Whip cream with powder sugar until soft peaks forms. Fold in the sweet potato mixture until combined. Spoon half of the mixture over the cooled crust and smooth top. Sprinkle with toasted almonds. Fill a piping bag fitted with a thin rounded nozzle with the rest of the sweet potato mixture and pipe ribbons over the top making a pyramid cal shape. Chill for 3-4 hours.
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