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Sweet Potato Chocolate Mousse

Recipe and photo by Michelle Aronson of  Farm Belly

Recipe and photo by Michelle Aronson of Farm Belly

Think you’ve made everything there is to make with sweet potatoes? Think again! This awesome dessert from our friend Michelle is an unexpected plant-based twist on chocolate mousse, with sweet potatoes as the secret ingredient that transform this usually decadent dessert into a nourishing treat. This take on a chocolate mousse is also dairy free, with creamy coconut milk making an appearance in both the mousse and the coconut whipped cream topping.


Sweet Potato Mousse

  • 2 c sweet potato puree*

  • 5 Tbsp cacao powder

  • 1/4 c thick coconut milk* (from top of the can)

  • 3 Tbsp maple syrup

  • 1 tsp pure vanilla extract

  • 1 tsp orange zest*

  • ¼ tsp kosher salt

  • ½ c toasted pistachios*, chopped 

Coconut Whipped Cream

  • 1 14oz can full fat coconut milk*

  • 1 tsp maple syrup

  • 1/2 tsp vanilla extract

    *Ingredient available to add to your Imperfect box


  1. Combine the sweet potato puree with the cacao powder, coconut cream (from the top of the can of coconut milk), maple syrup, vanilla extract, orange zest and salt. Blend until very smooth and creamy, stopping to scrape down the bowl as needed.

  2. Taste and adjust seasoning as needed. Spoon the mousse into glasses and refrigerate until chilled.

  3. While the mousse is chilling, make the coconut whipped cream. Chill the can of coconut milk in the refrigerator overnight. Remove the can of coconut milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (use this liquid for smoothies)! Place the hardened cream in a wide mixing bowl. Beat for 30 seconds with a hand mixer (or strong muscles and a whisk) until creamy. Add the maple syrup and vanilla and whip again for about 30 seconds.

  4. Taste and adjust sweetness as needed. Use immediately or refrigerate. It will harden and set in the fridge, and keeps for up to 5 days.

  5. Serve the chocolate mousse topped with the coconut whipped cream, chopped pistachios, a dash of orange zest and flakey sea salt.

Recipe Notes and Variations

To cook the sweet potatoes, preheat oven to 400F. Wrap 2-3 sweet potatoes individually in foil and drizzle each potato with a teaspoon or two of olive oil, and a pinch of salt and pepper. Roast for 40-50 minutes until tender and easily pierced with a paring knife. Try garnishing this dessert with some more orange zest for an extra burst of flavor!