A Fit Nurse: clean thanksgiving recipes

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Ingredients:<br />
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Mousse<br />
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1¼ pounds sweet potatoes, peeled and cut into 1-inch pieces<br />
1¼ cups heavy cream</div>
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½ cup unsweetened natural cocoa powder</div>
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½ cup packed light brown sugar</div>
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1 tablespoon vanilla extract</div>
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1 teaspoon ground cinnamon</div>
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<span style="font-family: "Lucida Grande"; font-stretch: normal; line-height: normal;">⅛</span> teaspoon kosher salt</div>
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Pinch of ground allspice</div>
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Pinch of ground cloves</div>
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<span style="color: black; font-family: -webkit-standard; font-size: small;">Meringue</span></div>
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<span style="font-family: "Lucida Grande"; font-stretch: normal; line-height: normal;">⅓</span> cup confectioners' sugar</div>
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1 teaspoon cornstarch</div>
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2 large egg whites</div>
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¼ cup granulated sugar</div>
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<span style="font-family: "Lucida Grande"; font-stretch: normal; line-height: normal;">⅛</span> teaspoon cream of tartar</div>
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1 pinch salt</div>
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1 vanilla bean or 1 teaspoon vanilla extract</div>
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½ teaspoon cider vinegar</div>
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Ground cinnamon for garnish</div>
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<span style="color: black; font-family: -webkit-standard; font-size: small;">Instructions:</span></div>
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<li style="color: #454545; font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px;">To Prepare for the mousse: Steam sweet potato until very tender, it usually takes about 15-20 minutes. </li>
<li style="color: #454545; font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px;">Transfer sweet potatoes in food processor and puree until smooth. </li>
<li style="color: #454545; font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px;">Then in a saucepan, combine cream, cocoa, brown sugar, vanilla, cinnamon, salt, allspice and cloves. Heat over medium heat while whisking. The outcome should be glossy and quite smooth. Add this to the sweet potato in the food processor and puree till the mixture is quite smooth. Transfer to a bowl. Cover with plastic wrap directly on it. Refrigerate for atleast 4 hours.</li>
<li style="color: #454545; font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px;">For the meringues: Preheat over to 300 F, lined with parchment paper.</li>
<li style="color: #454545; font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px;">Whisk the confectioner’s sugar and cornstarch in a bowl, set it aside.</li>
<li style="color: #454545; font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px;">Whisk egg whites and sugar in bowl, the bowl should be over a saucepan with boiling water. Whisk slowly for 1-2 minutes.</li>
<li style="color: #454545; font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px;">Remove from heat and add cream of tartar and salt. Add in vanilla. Beat again till stiff peaks form. Add vinegar and beat to combine. Gently fold in reserved sugar.</li>
<li style="color: #454545; font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px;">Scoop tablespoons of the meringue onto the prepared baking sheet to make 2-inch cookies. Bake till crispy on the outside but soft in the middle for 20 minutes then cool.</li>
<li style="color: #454545; font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px;">To prepare for serving, alternate the mousse and meringues in container jars or dessert containers. Dust with cinnamon on top or nuts. </li>
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Alyssa schomaker, clean eating, clean eating recipes, clean thanksgiving recipes, Thanksgiving recipes