Recipe: Savory Sweet Potato Mousse

A tasty side dish that's lighter than the autumn air

A mousse can be sweet or savory, like this lighter-than-air, sweet potato side. You can make it ahead of time and reheat in the microwave for a minute or two whenever you’re ready to serve! Here, we bake the sweet potatoes in 6-ounce soufflé cups. For a larger crowd, you can also use a gratin or casserole dish and bake for about 30 minutes! Add this simple side to your upcoming Thanksgiving menu for a new twist on sweet potatoes.

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Butter-flavored cooking spray
1, 8-ounce sweet potato, peeled and quartered
1 shallot, minced
1/2 teaspoon grated fresh ginger
1/4 cup egg substitute plus 1 egg white
3/4 cup evaporated skim milk
Freshly ground pepper
1/4 teaspoon freshly grated nutmeg


  1. Preheat the oven to 375°F. Spray four, 6-ounce soufflé dishes with cooking spray. Bring a kettle of water to a boil. Bring a separate pot with enough water to cover the sweet potatoes, to a boil.
  2. Cook the sweet potato in boiling water until very tender, 15 to 20 minutes. Drain. Place in a blender or food processor.
  3. As the sweet potato is cooking, coat a non-stick skillet with cooking spray. Add the shallot and ginger, and sauté over medium heat until the shallot is very soft, 10 to 12 minutes. Place in the food processor with the sweet potato. Add the remaining ingredients, and process until smooth.
  4. Pour the sweet potato mixture into the soufflé cups and set inside a larger baking pan, positioned on the center rack of the oven; pour boiling water halfway up the sides.
  5. Bake for about 20 minutes, until a knife inserted in the center comes out clean.
  6. Remove from the water bath and allow to rest for 10 minutes. Serve warm.

Nutrition information (per serving)

Makes 4 servings

Calories: 110 (7% calories from fat)
Total fat: 1 g
Saturated fat: 0 g
Protein: 6 g
Carbohydrate: 18 g
Dietary fiber: 1 g
Cholesterol: 0 mg
Sodium: 125 mg
Potassium: 401 mg

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—Recipe from The Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook. 

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