pumpkin mousse

This mousse is elegant, continental, sophisticated and incredibly easy. There’s no cooking, no whipping and no fuss, and yet the results are as creamy and decadent as a confection that took hours to prepare. Made with the delectable flavor of sweet potatoes, it’s nutritious and delicious. Each serving provides 350% of the Daily Value for vitamin A and 15% of the Daily Value for vitamin C – not bad for a bit of decadence.

Ingredients:

  • 1 can (15 ounces) cut sweet potatoes in syrup, drained (1/4 cup syrup reserved)
  • 1 can (15 ounces) 100% pure pumpkin purée
  • 1/4 cup honey
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 2 cups sweetened* whipped cream or whipped dessert topping

Preparation:

  1. Purée sweet potatoes and reserved syrup in a food processor.
  2. Add pumpkin, honey, pie spice, and cinnamon, and process until blended and smooth.
  3. Scrape into a large bowl.
  4. Fold in the whipped cream (don’t overmix) and serve, or store mousse tightly covered in the refrigerator for up to 24 hours.

Serves: 6

Recipe provided by USDA MyPlate Kids Partner Group member: Canned Food Alliance