Purple Sweet Potato Mousse Tartlets Recipe by My Nutrition
Purple sweet potato mousse tartlets by My Nutrition. 10-12 servings.
Ingredients
| 2 cups | 480 ml | cooked purple sweet potatoes (mousse) |
| 1/2 cup | 120 ml | coconut cream, or full fat coconut milk (mousse) |
| 2-3 tbsp | 30–45 ml | honey, or maple syrup (mousse) |
| 2 tbsp | 30 ml | lemon juice (mousse) |
| 1/2 tsp | 2.5 ml | nutmeg (mousse) |
| 1/2 tsp | 2.5 ml | all-spice (mousse) |
| 1 tsp | 5 ml | cinnamon (mousse) |
| 2 tsp | 10 ml | vanilla extract (mousse) |
| pinch | Himalayan salt (mousse) | |
| 1 1/2 cup | 360 ml | cold coconut cream (filling) |
| 1-2 tsp | 5–10 ml | honey (filling) |
| 1 tsp | 5 ml | vanilla extract (filling) |
| 1 cup | 240 ml | almond flour, or oat flour (tartlet base) |
| 1/2 cup | 120 ml | coconut flour (tartlet base) |
| 1 tsp | 5 ml | baking powder (tartlet base) |
| 2-3 tbsp | 30–45 ml | honey (tartlet base) |
| 1 egg white, or 4-5 tbsp water | egg white, or water (tartlet base) | |
| 1 tsp | 5 ml | vanilla extract (tartlet base) |
| 2-3 tbsp | 30–45 ml | coconut oil, melted (tartlet base) |
Instructions
- To cook your purple sweet potatoes, simply boil, or steam, them whole with skins on for 20-30 minutes, or until soft. Peel them and set aside to cool.
- Add all the ingredients for the mousse to a food processor, and blend them until smooth. Or, mash sweet potatoes and whip with the rest of ingredients until smooth. Pass through a sieve for a more refined texture.
- Mix ingredients for the tartlet base in a bowl until combined. Then press it down onto small tartlets baking moulds, or a medium size tartlet baking pan.
- Bake at 220C in a pre-heated oven, for 10-12 minutes, until the edges are lightly golden.
- Whip your very cold coconut cream, together with honey and vanilla, until light and fluffy. Add the filling to the cooled tartlet bases, adding a bit of height for decoration purposes.
- Using a piping bag (or using your favourite method to decorate a tartlet) pipe the purple sweet potato mousse over each tartlet. Have fun, and decorate to your own taste. They can be eaten at room temperature or cold. I hope you'll create your own purple sweet potato masterpieces.