Gingersnap Sweet Potato Mousse with Homemade Marshmallow Fluff

A delightful dessert that combines the earthy sweetness of sweet potatoes with the warm spices of gingersnap cookies, all topped with a fluffy homemade marshmallow fluff. It's the perfect treat for fall or holiday gatherings.

Ingredients:

• 2 cups sweet potatoes, peeled and diced
• 1/4 cup brown sugar
• 1/4 cup gingersnap cookies, crushed
• 1/4 cup heavy cream
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• For Homemade Marshmallow Fluff:
• 2 large egg whites
• 1/2 cup granulated sugar
• 1/4 cup light corn syrup
• 1/8 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

Instructions:

Boil the sweet potatoes in a large pot of water until they are fork-tender, about 15-20 minutes

Drain the sweet potatoes and let them cool slightly

In a food processor, blend the sweet potatoes, brown sugar, crushed gingersnap cookies, heavy cream, ground cinnamon, ground nutmeg, ground ginger, vanilla extract, and salt until smooth and creamy

In a separate bowl, prepare the Homemade Marshmallow Fluff: In a heatproof bowl, combine egg whites, granulated sugar, light corn syrup, and cream of tartar

Place the bowl over a pot of simmering water and whisk continuously until the sugar dissolves and the mixture becomes fluffy and glossy

This will take about 5-7 minutes

Remove the marshmallow fluff from heat and stir in the vanilla extract

To assemble, divide the sweet potato mousse into serving glasses or bowls

Top each serving with a generous dollop of homemade marshmallow fluff

Use a kitchen torch to lightly brown the marshmallow fluff for a toasted finish, or place them under the broiler for a few seconds

Serve the Gingersnap Sweet Potato Mousse with Homemade Marshmallow Fluff immediately and enjoy!