Sweet Potato Mousse Cake Recipe

Place the peeled and cubed sweet potatoes in a medium saucepan and cover with cold water by about 1 inch. Add a pinch of salt and bring to a gentle boil over medium-high heat. Reduce heat to maintain a simmer and cook until very tender, 12–15 minutes.

Drain the sweet potatoes thoroughly and return them to the hot pan for 1–2 minutes to evaporate excess moisture. Transfer to a food processor or blender.

Add granulated sugar, unsalted butter, vanilla extract, ground cinnamon, and sea salt. Purée until completely smooth, scraping down the sides as needed. Measure out 1 1/2 cups for the mousse; cool the remainder to room temperature. Chill the purée briefly if it is warm (mousse components should be cool before folding).

Preheat the oven to 350°F (175°C). Lightly grease an 8- or 9-inch springform pan and line the bottom with parchment paper if desired.

In a medium bowl, combine graham cracker crumbs, light brown sugar, ground cinnamon, and salt. Pour in the melted butter and stir until the crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides, about 1/2 inch) of the prepared pan. Use the bottom of a measuring cup to compact the crust.

Bake the crust for 8–10 minutes until set and aromatic. Remove from the oven and let cool to room temperature while you prepare the mousse. Reduce oven temperature to 300°F (150°C) if you plan to lightly warm the gelatin later (optional).

Place the softened cream cheese in a large mixing bowl and beat with a hand mixer or stand mixer on medium speed until smooth and free of lumps, about 2 minutes.

Add the cooled sweet potato purée (1 1/2 cups) and powdered sugar to the cream cheese. Beat until fully combined and smooth, scraping the bowl as needed. Add 1 teaspoon lemon juice and mix briefly.

Bloom the gelatin: sprinkle the 1 tsp of powdered gelatin over 2 tablespoons cold water in a small bowl and let sit 3–5 minutes until spongy.

Gently warm the bloomed gelatin to dissolve: microwave in 5–8 second bursts or place the bowl over a small saucepan of simmering water until the gelatin is completely liquid and just warm (do not boil).

With the mixer running on low, slowly pour the warm gelatin into the sweet potato–cream cheese mixture and mix until incorporated. This step helps the mousse set and keeps the texture light.

In a separate chilled bowl, whip the heavy cream to soft-medium peaks using clean beaters. Do not overwhip; the cream should be airy but still foldable.

Fold one-third of the whipped cream into the sweet potato mixture to lighten it, then gently fold in the remaining whipped cream in two additions until the mousse is uniform and airy. Do not overmix.

Taste and adjust sweetness or spice if needed (add up to 1–2 tbs powdered sugar or a pinch more cinnamon), then pour or spoon the mousse over the cooled crust, smoothing the top with an offset spatula.

Cover the pan with plastic wrap and chill in the refrigerator for at least 4 hours, preferably 6–8 hours or overnight, until the mousse is set.

If using toasted pecans: spread pecans on a small baking sheet and toast in a 350°F (175°C) oven for 6–8 minutes until fragrant, or toast in a dry skillet for 3–4 minutes, tossing often; cool and roughly chop.

Shortly before serving, remove the cake from the springform pan and transfer to a serving plate. Top with whipped cream, sprinkle toasted pecans, and drizzle with 1 tablespoon maple syrup. Slice with a sharp knife (wipe clean between cuts) and serve chilled.