How to make Chocolate Sweet Potato Mousse

With this cold snap, you might be looking for some good comfort food to get you through it:

Chocolate Sweet Potato Mousse

1 cup mashed sweet potato
1/2 cup nut butter of your choice
1/2 cup cocoa powder
6 tablespoons maple syrup
1/2 cup aquafaba / chickpea brine
1/2 teaspoon pulp free orange juice
1/2 teaspoon cinnamon
1/2 teaspoon  vanilla extract
pinch  salt

Quarter 1 medium sized sweet potato, leaving skins on. Steam on the stove top in a steamer basket until tender. Cool before proceeding. Once cooled, remove the skins and measure out 1 cup of steamed potato. Place the sweet potato, cocoa powder, maple syrup, orange juice, nut butter, vanilla and salt in a food processor. Process until VERY smooth.

Place aquafaba in the bowl of a stand mixer. Using the whisk attachment, whip it until you achieve stiff peaks. This take around 15 minutes, so be patient.

In a mixing bowl, fold whipped aquafaba into the chocolate mixture until the two are well incorporated. Spoon the mixture into serving or storage containers and place in the fridge with lids on for 8 hours (or overnight) for the mousse to set.

Serve with fresh berries and coconut whip.