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Sweet Potato Breakfast Mousse



1 sweet potato (keep skin on, scrubbed clean)

1 tablespoon cashew nut butter (or 3 tablespoons soaked cashew uts)

1/2 dl oat or nut mylk of your choice

¼ dl maple syrup + 1 tablespoon for drizzling

1 teaspoon vanilla powder

½ teaspoon cinnamon or cardamom

¼ dl cacao nibs


Boil the sweet potato or steam it until soft; should be soft enough to mash with a fork. Place sweet potato, cashew butter, mylk, maple syrup, vanilla powder and cinnamon or cardamom into a blender; blend on high. Spoon out into small ramekins, top with a drizzle of maple syrup and cacao nibs. Enjoy for breakfast or dessert; can be eaten warm or cool.