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Sweet Potato Chocolate Mousse

Total Time

Prep: 15 min. + standing


8 servings

I love that this sweet potato chocolate mousse is rich and decadent yet is made with simple, healthy, plant-based ingredients! It's something you'll want to slowly savor. To make this an even simpler recipe, use canned pumpkin. —Andy Huffman, Reno, Nevada
Sweet Potato Chocolate Mousse Recipe photo by Taste of Home


  • 1-1/2 cups raw cashews
  • 1 can (13.66 ounces) unsweetened coconut cream
  • 1 cup sweet potato puree or canned pumpkin
  • 1/3 cup baking cocoa
  • 1/4 cup maple syrup
  • 1/2 teaspoon salt
  • Optional: Cashews, chocolate shavings and flake sea salt


  1. Rinse cashews in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight.
  2. Drain and rinse cashews, discarding liquid. Place cashews in a food processor. Add coconut cream, puree, cocoa, syrup and salt; cover and process until pureed, scraping down sides as needed. Transfer to dessert dishes. Refrigerate, covered, until well chilled, at least 4 hours. If desired, top with cashews, chocolate shavings and flake sea salt before serving.

Nutrition Facts

1/2 cup: 286 calories, 19g fat (11g saturated fat), 0 cholesterol, 177mg sodium, 23g carbohydrate (11g sugars, 2g fiber), 6g protein.

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