Ingredients
1 1/2 cup
Ginger Snaps
1/2 lb
Powder Sugar
1/3 cup
Vanilla Extract
1/2 tsp.
Nutmeg
1/4 tsp
Cool Whip, Extra Creamy
8 oz.
heavy whipping cream
1 1/2 cups
marshmallow fluff
1/2 cup
Vanilla Bean
1 vanilla bean or 1/8 tsp. vanilla extract
Directions
- Puree sweet mash until smooth. Places sweet mash potatoes in medium bowl. Using a handheld blender cream the potatoes and add the powder sugar, vanilla extract, and nutmeg. Use a rubber spatula and fold in cool whip into sweet potato mixture until smooth and there are no streaks.
- Using a separate mixing bowl, mix the whipping cream and powdered sugar until increase in volume but no peaks have formed. Add the marshmallow fluff and vanilla bean, begin to mix on low speed for 1 minute and increase speed until creamy and stiff (about another minute).
- Take the ginger snaps and place in food processor and pulse until crumbs have formed. Spoon about an 1/8 cup of ground ginger snap cookies into a cup or jar, add about a ¼ cup of sweet potato mousse, and top off with a dallop of whipped cream, chill until ready. Chill until ready to serve.
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