There is a young man in our family with the soul of a poet, the eye of an artist and the dark, handsome look of a young Lord Byron. What makes him truly outstanding he shows his heart when he cooks. Love of cooking comes from the heart.
Last night a phone call asking me for my sweet potato mousse recipe, and why wasn’t it on my blog. He and his partner were entertaining very dear friends and wanted to cook something very special. He was cooking from the heart. Now I will share this recipe with you. Do make it soon.
Sweet Potato Mousse – serves 4
4 medium large sweet potatoes 4 tablespoons butter, salt and freshly ground black pepper, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon cinnamon, two eggs.
Roast your sweet potatoes. When cooked remove the skins while still warm. In your standing mixer with whip add the potatoes, butter and seasonings and whip well. When the potatoes are cool enough add the two eggs and whip well. Pour the mixture into a three-four inch casserole dish. Bake at 350°F until lightly brown on top. Don’t over bake. Remember the potatoes are already cooked and you are now cooking the egg mixture so think delicate thoughts.
| SWEET POTATO MOUSSE a classic Thanksgiving dish. | Print |
- 4 medium large sweet potatoes
- 4 tablespoons butter
- salt and freshly ground black pepper
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon cinnamon, two eggs
- Roast your sweet potatoes. When cooked remove the skins while still warm. In your standing mixer with whip add the potatoes, butter and seasonings and whip well. When the potatoes are cool enough add the two eggs and whip well. Pour the mixture into a three-four inch casserole dish. Bake at 350°F until lightly brown on top. Don't over bake. Remember the potatoes are already cooked and you are now cooking the egg mixture so think delicate thoughts.
