CHOCOLATE + TAHINI + SWEET POTATO MOUSSE

Sneaking sweet potato into a dessert not only gets you to eat more vegetables, it is also the secret to making this mousse super-silky smooth. The nuttiness of tahini pairs so well with the richness of the chocolate, and with only a few ingredients, this dessert is as impressive and tasty as it is easy to make. Another bonus is that it only takes minutes in the food processor once your sweet potato has been roasted.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F. Using a fork, poke a bunch of holes into the sweet potatoes, place them on a baking sheet, and roast in the oven for 30 to 40 minutes, until the flesh is cooked through and soft. When the sweet potato is cool enough to handle, cut in half and scoop the flesh out from the skin and into a food processor. Add the cocoa powder, maple syrup, tahini, and salt. Run the food processor until the mixture is smooth. Spoon the mousse into individual serving bowls, and top with a drizzle of tahini. Store in the fridge if not enjoying right away. This will keep for several days in an airtight container in the fridge.