Sweet Potato Recipe

Cook and puree sweet potatoes

Place peeled, chopped sweet potatoes in a pot and cover with cold water. Add 1/2 tsp of the salt. Bring to a boil, then simmer until very tender, about 15–20 minutes. Drain well and return to the pot; mash or pass through a fine sieve until very smooth. Measure out 450 g of the smooth puree (you should have about this from 500 g raw).

Sweet potato base and flavor

While still warm, stir in the granulated sugar (80 g), softened butter (40 g), lemon juice (1 tbs) and vanilla extract (1 tsp) into the puree. Heat the milk (60 ml) until just warm and whisk into the puree to loosen. Taste and adjust salt if needed (use remaining 1/2 tsp). Let cool slightly.

Bloom and incorporate gelatin

Sprinkle gelatin (7 g) over cold water (35 ml) and let bloom 5 minutes. Gently heat (microwave 10–15 seconds or warm in a saucepan) until gelatin dissolves fully but not boiling. Whisk the dissolved gelatin into about 3–4 tablespoons of the warm sweet potato puree to temper it, then fold that back into the rest of the puree until fully combined and smooth.

Prepare whipped cream for mousse

Chill a mixing bowl and whisk. Pour 240 ml heavy whipping cream into the bowl with 1 tsp vanilla extract. Whip to soft peaks (do not overwhip). Gently fold one-third of the whipped cream into the slightly cooled sweet potato mixture to loosen it, then fold in the remaining cream in two additions until homogeneous and light in texture.

Assemble and set

Line a 8-inch (20 cm) springform pan with parchment or place a removable acetate ring. If using, lay ladyfingers or a thin sponge layer on the bottom. Spoon the sweet potato mousse into the pan and smooth the top. Tap gently to remove air pockets. Refrigerate for at least 4 hours, preferably 6 hours, until set (overnight is fine).

Chill a clean bowl and whisk. Pour 240 ml heavy whipping cream into the bowl with 30 g powdered sugar and 1 tsp vanilla extract. Whip to medium-stiff peaks so the cream holds shape when dolloped but stays soft. Keep chilled until ready to top the set mousse cake. Before serving, spread or pipe the sweet cream over the chilled mousse cake evenly.

Slice very thinly

Using a mandoline or very sharp knife, slice the large sweet potato into paper-thin rounds (aim for 1 mm thickness). Pat the slices dry thoroughly with paper towels to remove surface moisture. This ensures crispness.

Fry method (for crispest chips)

Heat neutral oil in a deep skillet or fryer to 170–175°C (340–350°F). Fry slices in small batches until edges curl and slices are lightly golden, about 1–2 minutes. Remove with a spider or slotted spoon and drain on paper towels. While still warm, season with fine sea salt (a pinch) and, if desired, a very light dusting of granulated sugar (for sweet contrast). Cool completely — they will crisp further as they cool.

Baking method (oil-sparing alternative)

Preheat oven to 200°C (400°F). Toss slices very lightly with a tablespoon of oil to coat (do not soak). Arrange in a single layer on a lined baking sheet. Bake 8–12 minutes, turning halfway, until crisp and golden at the edges. Watch closely to prevent burning. Season with sea salt while warm.

Garnish and serve

When mousse cake is set, spread or pipe the sweet cream topping. Arrange cooled sweet potato chips decoratively on top (center cluster and a few around edges) and gently press a couple into the cream so they stand. Refrigerate any leftovers promptly. Serve chilled; slice with a warm knife for clean cuts.