Hello everyone, Jess here. Welcome to Sunday Dinner!
Before we get to dessert, let’s recap – the Pats gave it a fighting chance this evening, but alas succumbed to the Broncos. As I knew it would be a nail biter, I put dinner on autopilot this evening (AKA the slow cooker). A bit of Springdell onion, sweet potato, beef stew meat and beef bone broth went into the pot along with some quick seasonings and by halftime we were ready for dinner. I was definitely on autopilot, as this is the only photo I snapped of the stew.
Another heaping helping of Springdell’s summer corn tonight!
I’m sad to report this was the last of the peach tomatillo salsa from the summer. I’m definitely making more of this when the season rolls back around. Now excuse me for a moment while i lick the bowl…
Do we still have room for dessert? I sure hope so! Feel free to play around with the ingredients a little (I was winging it mostly, pulling inspiration from this yummy award winning recipe from Chef Tim Thompson).
Sweet Potato Mousse
Ingredients:
- 2 medium sweet potatoes, (about 20 oz) roasted gently until fork tender then peeled
(This can be done ahead, or you can microwave then in a pinch. If you can, go with the roasting – it really brings out the flavor and natural sweetness.) - 8 oz cream cheese, room temp
- 1 cup heavy cream (plus extra if needed for blending)
- 1/4 cup maple syrup
Directions:
Cube the cream cheese and sweet potato before layering into your blender, processor or Vitamix. Drizzle the maple syrup on top and pulse until the mixture is smooth, scraping down the sides as needed. If you’re having trouble mixing and need more liquid, a little cream can help.
Meanwhile, whip the cup of cream with the 1/4 cup of powdered sugar into whipped cream.
Fold the sweet potato mixture in with the whipped cream. Put into cups and chill for an hour or more. 
Before serving the mousse, I made a simple praline sauce, with a good spoonful (2 tablespoons?) of butter a handful of pecans, about 1/2 cup of cream and 2 tbsp dark brown sugar, an maple syrup to taste (I used a little under 1/4 cup). All went into a saucepan and I whisked over a medium flame until it came to a boil, I reduce it a little as it bubbled, whisking constantly for about 2 minutes (no more, as it will thicken beyond drizzling- as you can see, mine went a little long and got just a little thicker than how I’d have liked it, so 1-2 minutes from the boil is good).
It started to thicken up when I shut it off.
There you have it! I made some extra whipped cream to dollop on top of the mousse and then drizzled the maple praline over it all. A few graham cracker crumbles and these were ready to go!
I made 4 shareable servings. In reality this recipe makes 8 servings, as it’s very rich and decadent tasting. So do feel free to go with smaller portions. Luckily this rich and luscious dessert was the perfect way to drown our sorrows after tonight’s game. Plus, we don’t have to feel too guilty indulging as the star of this dessert is none other than the sweet potato! I hope you like this one as much as we did. We’ll see you back here tomorrow for Meatless Monday!