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Sweet Potato Mousse Recipe

I can’t even deal with how amazingly delicious this is. Who knew chocolate and sweet potatoes, right!? Not only do sweet potatoes provide a boatload of nutrients supporting the immune system and helping our organs work properly, these gems are naturally sweet all on their own. They truly live up to their name.

Serves 4

1 large sweet potato, baked, cooled, and peeled

1/2 cup full-fat coconut milk

6 pitted Medjool dates

1/2 cup cacao or cocoa powder

2 teaspoons vanilla extract

1 teaspoon cinnamon, plus extra

1/2 cup water, plus extra

4 tablespoons maple syrup, plus extra

Coconut Whipped Cream

Place the sweet potato, milk, dates, cacao powder, vanilla, cinnamon, and maple syrup into a high-speed blender and blend until smooth and creamy.

If too thick, add more water, 1 tablespoon at a time, until you reach desired consistency. Adjust sweetness with additional maple syrup if desired.

Divide between individual serving dishes and top with Coconut Whipped Cream and a dash of cinnamon. Serve right away, or store in the fridge in an airtight container for up to 5 days.


  • Let your child peel away the skin from the sweet potato when cooled. It easily comes right off after baking.
  • Throw all ingredients in the blender and let your child hit the on switch (with lid on securely).
  • Serve it up in their fave bowl and let them top it with coconut whip and some dark chocolate shavings.

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