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Catherine's Sweet Potato Mousse
Recipe Courtesy of Catherine M. 5 lbs (approx. 7) sweet potatoes 2 TBSP sour cream (plus more to taste) 2 TBSP honey (plus more to taste) 1 1/2-1 3/4 c. heavy whipping cream Salt and Pepper to taste The day before serving: Preheat the oven to 350F. Wash the sweet potatoes then prick them with a fork. Place on heavy duty aluminum foil. Bake for 1 to 2 hours (or until mushy). Place the sweet potatoes on a cooling rack, slice length-wise, then spread them open. Let cool. Then, scoop out the pulp into a mixing bowl. Beat with a mixer then add the remaining ingredients. Mix thoroughly. Place in a well-buttered (or sprayed) 1½ to 2-quart casserole dish. Cover and refrigerate. The day you want to serve the mousse: Remove the mousse from the refrigerator and allow it to warm to room temperature. Heat the mousse in a 350F oven for 25-30 minutes – stirring thoroughly after 15 minutes. Be sure to stir from the bottom of the bowl. Serve hot.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* Courtesy of: Vince Altum at http://cookingventures.blogspot.com