Sweet Potato Mousseline

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  • 4-5 pounds sweet potatoes or yams (yielding 8 cups cooked and mashed)
  • 1 teaspoon grated nutmeg
  • 1 1/2 teaspoons salt
  • Dash cloves
  • 1/2 cup sugar
  • 4 tablespoons butter, softened, divided
  • 2 eggs, well beaten
  • 1/2 cup cream
  • 2 tablespoons orange zest
  • 1 teaspoon lemon zest
  • 4 tablespoons brown sugar


Preheat oven to 450°F. Roast sweet potatoes until tender when pierced with a fork. When cool, slip off skins and discard. Mash until smooth, either by hand or in a mixer.
Add nutmeg, salt, cloves, sugar, 2 tablespoons of butter, eggs, cream and both zests. Beat until fluffy.
Turn into a buttered 9x13-inch casserole dish. Melt remaining butter and brush on top of mixture. Sprinkle with brown sugar.
Bake for about 40 minutes, until brown.

Make this dish savory by omitting nutmeg, cloves and all sugars and replacing zests with 1 tablespoon finely minced garlic or shallot, 1 tablespoon freshly chopped herbs such as thyme, adding more salt and pepper to taste and even adding crumbled blue cheese on top.

Recipe from Central Market Shoreline - Culinary Resource Center
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