Sweet Potato Mousse with Torched Meringue

This Sweet Potato Mousse is silky smooth and lightly sweetened. It’s made with just five good-for-you ingredients and topped with your favorite granola and perfectly toasted meringue, making it an easy and healthy dessert recipe.

Directions

Sweet Potato Mousse

1. Cook the sweet potatoes: Before you can turn the sweet potatoes into mousse, you have to cook them. There are a variety of different ways to do this, but for this recipe, we’d recommend you peel and cube them, then added them to a large pot with water and boiled them until they were soft. You can also microwave them or roast them in the oven, if you prefer.
2. Use your food processor: You do need a quality food processor in order to make this recipe. If you don’t own a food processor, a Nutribullet would also work well.
3. Choose your favorite granola: you can use your FAVORITE granola recipe! But, don’t skip this step. The granola adds a nice crunch that pairs perfectly with the whipped sweet potatoes and meringue.

Meringue

4. Make the meringue: This is the last step, but arguably the most important. Making meringue is easy once you get the hang of it.
5. First, start by whipping the egg whites and cream of tartar with an electric mixer on low for 2 minutes and use a large glass mixing bowl for this. Ultimately, it’s important that you start slow; otherwise, the mixture will go all over the place. Start slowly, then after 2 minutes, increase the speed to medium for 2 more minutes before finally switching it to high for 1 minute.
6. At this point, the egg whites should resemble pillow-y clouds of meringue. The last step is to add in the sugar and whisk for 1 additional minute.
7. Use your Bernzomatic ST2000 to toast the meringue, which is really the only way to enjoy meringue!