Preheat the oven to 350°F Wash the sweet potatoes and prick them all over with a fork. Wrap each potato individually with aluminum foil. Bake for 1 1/2 hours or until the potatoes are very soft. Carefully unwrap the hot potatoes and place them on a cooling rack. Slice lengthwise through each potato and spread them open. If baking the mousse the same day, leave the oven on while you are preparing everything else.
While the potatoes are baking, butter the bottom and sides of a 2-quart casserole dish. Sprinkle the bottom of the dish evenly with the pecans.
Also while the potatoes are baking, make the praline sauce by combining the brown sugar, honey, butter, and cinnamon in a saucepan over medium heat. Allow the mixture to come to a simmer then cook for 2 minutes. Pour the warm sauce over the pecans in the bottom of the dish. Make sure the mixture has cooled and solidified (waiting at least 10 minutes) before adding any of the sweet potatoes on top.
When the sweet potatoes have cooled enough to handle, remove the skins and put the pulp in a mixing bowl. If needed, use gloves or paper towels to keep from burning your hands. Using a mixer equipped with a whisk attachment, whip the potatoes until smooth (about 2 to 4 minutes at medium speed). Add the sour cream, honey, spices and salt and beat until combined. Next, add the eggs and vanilla and beat until incorporated. Finally, add the heavy cream and whisk to combine. Spoon the sweet potato mousse into the dish with the cooled praline sauce.
Bake the mousse until the center has reached an internal temperature of about 155F (about 1 hour and 10 minutes). Serve hot. When serving, make sure to dig all of the way to the bottom to get some of that gooey praline sauce with each spoonful.
Alternate Preparation: On the day before serving, do Steps 1 through 4. However, make sure the potatoes have cooled completely before adding them to the mixer. After completing Step 4, cover and refrigerate overnight.
On the day of serving, remove the dish from the refrigerator and allow it to come to room temperature (45 minutes to an hour). About 20 minutes before baking, start preheating the oven to 350°F Bake the potatoes until they have reached an internal temperature of 155F (about 1 hour and 20 minutes).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	519.96 Kcal (2177 kJ)
Calories from fat	273.34 Kcal
		% Daily Value*
Total Fat	30.37g	47%
Cholesterol	69.51mg	23%
Sodium	184.29mg	8%
Potassium	410.56mg	9%
Total Carbs	62.17g	21%
Sugars	47.68g	191%
Dietary Fiber	4.43g	18%
Protein	5.4g	11%
Vitamin C	1.9mg	3%
Vitamin A	0.7mg	25%
Iron	1.9mg	11%
Calcium	94.4mg	9%

Amount Per 100 g
Calories	300.55 Kcal (1258 kJ)
Calories from fat	158 Kcal
		% Daily Value*
Total Fat	17.56g	47%
Cholesterol	40.18mg	23%
Sodium	106.53mg	8%
Potassium	237.32mg	9%
Total Carbs	35.94g	21%
Sugars	27.56g	191%
Dietary Fiber	2.56g	18%
Protein	3.12g	11%
Vitamin C	1.1mg	3%
Vitamin A	0.4mg	25%
Iron	1.1mg	11%
Calcium	54.5mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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