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Thursday, January 19, 2017
Sweet Potato Chocolate Mousse with Apple Butter Recipe
3 large sweet potatoes
1-1/2 cups cocoa powder unsweetened
1/4 cup Splenda (optional)
1/4 cup water warm
1 tablespoon vanilla extract
1/2 cup blueberries fresh (optional)
3 medium apples Fuji peeled and finely chopped
1/4 cup apple juice concentrate undiluted
Sweet Potato Chocolate Mousse
In a 400-degree F oven, bake the sweet potatoes, each wrapped in foil, until their syrupy juices start to seep out, usually about 1 hour. Cool. Then peel and crush them. The yield should be 3 cups.
In a medium mixing bowl, combine cocoa powder, Splenda, water, and vanilla extract. Mix well, using a whisk or wooden spoon, until smooth. Add cocoa mixture, sweet potatoes, and blueberries to food processor. Puree until smooth. Chill.
In a medium nonstick sauté pan, combine chopped apples and apple juice concentrate. Simmer over low heat, stirring occasionally, until apples are soft, about 10 minutes. Scoop mixture into food processor, and pulse until smooth. Cool and refrigerate. Divide dessert into individual parfait glasses. Spoon in apple butter. Top with a do llop of mousse. If desired, garnish with raspberries and a sprig of mint.