Sweet Potato Chocolate Mousse Recipes
SWEET POTATO CHOCOLATE MOUSSE
I love that this sweet potato chocolate mousse is rich and decadent yet is made with simple, healthy, plant-based ingredients! It's something you'll want to slowly savor. To make this an even simpler recipe, use canned pumpkin. -Andy Huffman, Reno, Nevada
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Rinse cashews in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight., Drain and rinse cashews, discarding liquid. Place cashews in a food processor. Add coconut cream, puree, cocoa, syrup and salt; cover and process until pureed, scraping down sides as needed. Transfer to dessert dishes. Refrigerate, covered, until well chilled, at least 4 hours. If desired, top with cashews, chocolate shavings and flake sea salt before serving.
Nutrition Facts : Calories 286 calories, Fat 19g fat (11g saturated fat), Cholesterol 0 cholesterol, Sodium 177mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein.
SLOW-COOKER SWEET POTATO CHOCOLATE MOLE SOUP
This recipe is perfect for those days when you're craving something just a little bit different. It's spicy, flavorful and a great excuse to open up a bar of chocolate (if you're the type of person who needs an excuse!). -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion and seasonings; cook and stir until onion is tender, 5-7 minutes. Add garlic; cook 1 minute longer. If desired, add in tequila, stirring constantly., Transfer to a 4- or 5-qt. slow cooker. Add broths and sweet potatoes. Cook, covered, on low until potatoes are tender, 6-8 hours. Stir in chocolate until melted. Cool soup slightly. Process in batches in a blender until smooth. Serve with avocado and Cotija cheese., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 203 calories, Fat 6g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 511mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
SWEET POTATO-CHOCOLATE CHIP MUFFINS
These sweet potato-chocolate chip muffins are easy to make and delicious.
Provided by 2411
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 45m
Yield 15
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease or line 15 muffin cups with paper liners.
- Mix sweet potato, brown sugar, oil, water, and eggs together in a large bowl using an electric mixer or by hand.
- Mix flour, pumpkin pie spice, baking powder, baking soda, cinnamon, and salt together in a separate bowl. Blend into sweet potato mixture until combined. Stir in chocolate chips.
- Spoon batter into the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
Nutrition Facts : Calories 170.7 calories, Carbohydrate 27.7 g, Cholesterol 21.8 mg, Fat 6 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 127.2 mg, Sugar 14.6 g
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- To cook the sweet potatoes, you can either microwave, bake or steam them. I prefer to bake them. To bake the sweet potatoes, start by heating the oven to 200ºC/400ºF. Wash the sweet potatoes and pierce them all around with a fork or skewer. This helps speed up the process a bit.
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