Table of Contents
Place the sweet potato, date, vanilla, almond meal, flour, cacao, baking powder and eggs in a food processor and process for 1–2 minutes or until smooth. Spoon the mixture into a lightly greased 20cm round springform cake tin lined with non-stick baking paper. Spread evenly and cook for 40 minutes or until firm.
Place diced sweet potatoes in a saucepan and bring to a boil; cook until soft. Place cooked sweet potatoes, along with the syrup, sugar, and cinnamon in a food processor and pulse until everything is incorporated. Scoop coconut cream out into a large bowl, and use a mixer to mix it until creamy.
Sprinkle granola on top of the sweet potato mousse, then add the meringue on top of that. Use your Bernzomatic ST2000 torch to toast the meringue until it’s golden in color, which will optimize the flavor and texture. *You can use your favorite granola or my cinnamon raisin granola recipe.
Preheat oven to 160°C (325°F). Place the sweet potato in a large saucepan of boiling water and cook for 20 minutes or until tender. Drain. Set aside to cool slightly.
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