Ingredients:

Sweet potato filing:

• 1 pound sweet potato

• 1 teaspoon vanilla extract

•  1 teaspoon cinnamon, ground

•  1 ½ teaspoons ginger, ground

•  1/3 cup brown sugar, packed

•  3 tablespoon coconut milk water

•  2 tablespoon water

Coconut whipped cream:

• 1 can coconut milk, 13.5 ounces (refrigerate for 24 hours)

Instructions:

1. Peel and cut sweet potato in small pieces

2. Boil the sweet potato pieces in a pot until they are soft

3. Prepare the coconut whipped cream while boiling the sweet potato

4. Scoop out the coconut cream into a bowl to make the coconut whipped cream while the sweet potato is boiling. Reserve 3 tablespoons of coconut water in a separate bowl

5. Whip the coconut cream with a mixer for 5 minutes or until the coconut cream becomes whipped cream consistency

6. Refrigerate the whipped coconut cream until ready to use

7. Drain the cooked sweet potato after the sweet potato pieces becomes soft

8. Place the sweet potato pieces, cinnamon, vanilla extract, ground ginger, brown sugar and coconut milk water and water in a blender. Blend until smooth

9. Set aside the blended sweet potato filling until it is completely cooled (about 10 minutes)

10. Fold the coconut whip cream into the cold sweet potato filling

Serving ideas:

·      Chill in refrigerator for 30 minutes before serving as a mousse

·      Use as frosting or filling for cakes

·      Place in a pie shell and serve as a mousse pie