Food Recipe by Home-Chef Rashna Ahmed
2 medium sweet potatoes, boiled.
7/8 cup / 200 ml heavy cream, cold
1 scooped of whipped cream (for topping)
Maple syrup (for garnishing)
Peel and chop the sweet potatoes and a mango.
Place them in a food processor together. Puree until smooth.
In a large bowl with an electric mixer whip the cream until thick.
Using a rubber spatula, carefully combine the cream and the sweet potato puree until the mixture becomes uniform.
Serve in glasses, doll up with a whip cream and drizzle with maple syrup
You can eat the mousse right away or refrigerated.
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