Gingersnap Sweet Potato Mousse with Homemade Marshmallow Fluff

Course: Dessert

Cuisine: American

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: individual desserts

Calories: 666kcal

Author: Melanie Bauer | Melanie Makes

These individual Gingersnap Sweet Potato Mousse with Homemade Marshmallow Fluff desserts first begin with a layer of crushed gingersnap cookies. Next comes a smooth and luscious sweet potato mousse, followed by a cloud of homemade marshmallow fluff and another layer of mousse. The finishing touch is toasted mini marshmallows and more crushed gingersnaps. In other words, the perfect layered holiday dessert.

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Ingredients

Sweet Potato Mousse

4 large sweet potatoes
2 pints heavy whipping cream divided
1 cup brown sugar
2 teaspoons vanilla
1 teaspoon cinnamon

Gingersnap Cookies

4-1/4 cups crushed gingersnap cookies

Marshmallow Fluff

6 cups Campfire® Mini White Marshmallows divided
2 tablespoons corn syrup

Instructions

Sweet Potato Mousse

Line 9x13 pan with foil and place on lowest rack of your oven.
Prick sweet potatoes with a fork several times and place them directly on middle oven rack.
Turn oven on to 425 degrees.
Bake sweet potatoes for one hour.
Turn oven off and leave potatoes in oven for an additional 30 minutes.
Remove potatoes and allow to cool completely.
Peel and place potatoes in bowl of food processor.
Process potatoes until nearly smooth.
Add 1/2 cup whipping cream, brown sugar, vanilla and cinnamon. Continue to process until smooth. Transfer to a large bowl and set aside.
Add remaining whipping cream to bowl of an electric mixer fitted with a whisk attachment and beat on high speed until soft peaks form.
Gently fold whipping cream into sweet potato mixture.

Assembly

In eight small glasses or jars, add 1/4 cup of crushed gingersnap cookies each.
Spoon half of sweet potato mousse into the jars evenly.

Homemade Marshmallow Fluff

In a large microwaveable bowl, add 4 cups of miniature marshmallows and corn syrup.
Microwave for 30 seconds on HIGH.
Immediately stir to combine with a silicone spatula.
Add marshmallow fluff to glasses, dividing evenly.

Complete Assembly

Spoon remaining half of sweet potato mousse into jars, dividing evenly.
Sprinkle 1/4 cup of miniature marshmallows over mousse in each jar. Using a kitchen torch, lightly char marshmallows just prior to serving.

Nutrition