The first step is cooking your sweet potatoes. I like to bake them instead of boiling them so that they don’t absorb any water that may thin out the finished mousse. For this, preheat your oven to 375F and line a baking sheet with a “Silpat” mat or parchment paper. Place your sweet potatoes on the baking sheet and cook in the oven for 45 minutes to an hour depending on the size of your potatoes. Turn the potatoes every 15 minutes to prevent them from burning on the bottom. You will know they are ready when you can very easily insert a fork into the center of the potatoes without any resistance. Once they are baked, remove from the oven and let cool for at least 30 minutes.

In a small sauce pan, place your coconut cream, chopped dark chocolate and sea salt. Melt over low heat stirring constantly to avoid burning your chocolate. Your chocolate mixture should be completely smooth. Set aside, while we work on the sweet potatoes.

Once your sweet potatoes have had the chance to cool a bit, cut a slit down the center of the potatoes and scoop out 2 cups of sweet-potato flesh into a measuring cup. You do not want any pieces of skin in your mixture. 

In a high-powered blender, place your sweet potato, chocolate mixture and maple syrup. 

Blend on medium-high for about a minute or until the mixture is completely smooth. I recommend scrapping down the sides of the blender once or twice to make sure there aren’t any un-blended chunks. 

Pour your prepared mousse in an air tight container, cover and place in the fridge for at least two hours or until completely set. Quick note: I recommend adding a piece of paper towel under your lid as this will absorb any condensation that may accumulate under the lid while the mousse is in the fridge. 

Once completely set, scoop with an ice cream scoop into little bowls and serve with some berries, coconut whip cream or whatever tickles your fancy. 

Enjoy!