Thanksgiving-Inspired Sweet Potato Breakfast Mousse

Portioner: 3

1 sweet potato (keep skin on, scrubbed clean)

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

1/2 dl oat or nut mylk of your choice

1/4 dl maple syrup + 1 tablespoon for drizzling

1 teaspoon vanilla powder

1/2 teaspoon cinnamon or cardamom

1/4 dl cacao nibs

1
Boil the sweet potato or steam it until soft; should be soft enough to mash with a fork.
2
Place sweet potato, cashew butter, mylk, maple syrup, vanilla powder and cinnamon or cardamom into a blender; blend on high.
3
Spoon out into small ramekins, top with a drizzle of maple syrup and cacao nibs.
4
Enjoy for breakfast or dessert; can be eaten warm or cool.

This recipe is versatile and can be adjusted to taste with different spices or toppings.

Recept av: Camilla Ahlqvist

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