Sweet Potato Mousse

Sweet Potato Mousse

I love Thanksgiving and I love the food that comes along with it. My mom makes the best marshmallow-covered sweet potatoes on earth. They are loaded with lots of butter, brown sugar, and, of course, marshmallows. As kids, we used to fight over the melted, crunchy marshmallows on top of the buttered, sugared potatoes. They are delicious, but so unhealthy. It’s a wonder why my entire family doesn’t have high cholesterol!

This year I am introducing everyone to a lighter, healthier sweet potato recipe – Sweet Potato Mousse. A mousse can be sweet and savory. This lighter-than-air side dish will substitute perfectly for the unhealthy variety (think candied sweet potatoes). Sure, it doesn’t have melted marshmallows, but it does taste lighter and creamier than my Mom’s (sorry, Mom!) and you won’t miss the marshmallows.


  • 2 large sweet potatoes, peeled and chopped
  • 1 shallot, minced
  • ½ tsp of grated, fresh ginger
  • 1 egg, plus 1 egg white
  • ¾ cup of evaporated non-fat milk
  • ½ tsp ground pepper
  • 1 tsp sea salt
  • ¼ ground nutmeg (optional)
  • 1 tsp olive oil
  • cooking spray


  1. Preheat oven at 350 degrees.
  2. Boil sweet potatoes until tender, about 10 – 12 minutes.
  3. While potatoes are cooking, heat oil over medium heat in a skillet. Add shallot and ginger. Sauté until shallot is soft, about 5 – 7 minutes.
  4. In a large bowl add the rest of the ingredients and mix well. Add the shallot mixture and potatoes to the bowl and combine.
  5. In small batches, add to the large NutriBullet cup and puree. Pour into soufflé or casserole dish that’s been doused with cooking spray. Set soufflé/casserole dish inside a *water bath. Bake for 30 minutes, until a knife inserted in the center comes out clean. Remove from the water bath and allow to rest for 10 minutes.

*Water Bath – Baking a dish of food within a larger, shallow pan filled half way with hot water. The water bath gently cooks the food at a lower temperature and slower rate. It helps prevent cracking, curdling and uneven baking. It works well on delicate soufflés and cheesecake recipes. For more information check out www.ehow.com.

This dish can be made ahead of time and reheated the day of your party. This is the perfect side dish to add pizzazz to the Thanksgiving table. Your family and friends will be impressed with the gourmet look and flavor and will have no idea how much better it is for them than the traditional dish. They’ll be able to go back for seconds guilt-free and feel good about it for a change.

As always, please feel free to take creative liberties with this recipe.

Original NutriBullet Show Testimonial, Recipe Creator

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