Shakin & Bakin Foodie Blog

Love chocolate mousse but looking for a recipe that's a little different than the classic and one that's jam-packed with interesting flavors? If so, check out this guest-post recipe by Chef Anthony Stewart, courtesy of the Pritikin Longevity Center + Spa.

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)

APPLE BUTTER

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.

Apple Butter

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.