Sweet Potato Mousse

1. 1

   Boil the potatoes until soft. Using a fork, puree the potatoes. Set aside.

2. 2

   Separate the egg yolks from the whites. Whisk the egg whites until stiff and set aside.

3. 3

   Whisk the egg yolks with the sugar and cinnamon until you achieve a thick cream.

4. 4

   Add the mashed potato to the above mixture and beat some more until you get an even cream consistency.

5. 5

   Add the egg whites, mixing them gently with a spoon, stirring from the bottom up. Put the mixture in the fridge overnight.

6. 6

   The next day, re-mix well with a spoon and place in small bowls or a serving bowl. Sprinkle with walnuts and cinnamon to taste and serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.