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!
