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Thursday November 20
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No-Fuss Sweet Potato Pumpkin Mousse

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This mousse is elegant, continental, sophisticated and incredibly easy. Kinda like you! (Well, except maybe for the easy part.)


  • 1 can (15 ounces) cut sweet potatoes in syrup, drained (¼ cup syrup reserved)
  • 1 can (15 ounces) 100% pure pumpkin purée
  • ¼ cup honey
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 2 cups sweetened whipped cream or whipped dessert topping

1 Purée sweet potatoes and reserved syrup in a food processor.

2 Add pumpkin, honey and spices and process until blended and smooth.

3 Scrape into a large bowl.

4 Fold in the whipped cream (don't overmix) and serve.

5 Can be stored tightly covered in the refrigerator for up to 24 hours.

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