Chocolate Sweet Potato Parfait
Nov 20, 2017
Ingredients:
Mousse
1¼ pounds sweet potatoes, peeled and cut into 1-inch pieces
1¼ cups heavy cream
1¼ cups heavy cream
½ cup unsweetened natural cocoa powder
½ cup packed light brown sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
⅛ teaspoon kosher salt
Pinch of ground allspice
Pinch of ground cloves
Meringue
⅓ cup confectioners' sugar
1 teaspoon cornstarch
2 large egg whites
¼ cup granulated sugar
⅛ teaspoon cream of tartar
1 pinch salt
1 vanilla bean or 1 teaspoon vanilla extract
½ teaspoon cider vinegar
Ground cinnamon for garnish
Instructions:
- To Prepare for the mousse: Steam sweet potato until very tender, it usually takes about 15-20 minutes.
- Transfer sweet potatoes in food processor and puree until smooth.
- Then in a saucepan, combine cream, cocoa, brown sugar, vanilla, cinnamon, salt, allspice and cloves. Heat over medium heat while whisking. The outcome should be glossy and quite smooth. Add this to the sweet potato in the food processor and puree till the mixture is quite smooth. Transfer to a bowl. Cover with plastic wrap directly on it. Refrigerate for atleast 4 hours.
- For the meringues: Preheat over to 300 F, lined with parchment paper.
- Whisk the confectioner’s sugar and cornstarch in a bowl, set it aside.
- Whisk egg whites and sugar in bowl, the bowl should be over a saucepan with boiling water. Whisk slowly for 1-2 minutes.
- Remove from heat and add cream of tartar and salt. Add in vanilla. Beat again till stiff peaks form. Add vinegar and beat to combine. Gently fold in reserved sugar.
- Scoop tablespoons of the meringue onto the prepared baking sheet to make 2-inch cookies. Bake till crispy on the outside but soft in the middle for 20 minutes then cool.
- To prepare for serving, alternate the mousse and meringues in container jars or dessert containers. Dust with cinnamon on top or nuts.
