Peruvian Purple Sweet Potato & Cacao Mousse with Crispy Almond Tuile

Ingredients

• 8 oz purple sweet potatoes, peeled & chopped
• 1 medium ripe avocado, for creaminess
• 3 tbsp unsweetened cacao powder, high-quality preferred
• 3 tbsp raw almond butter, no added sugars
• 1/4 cup coconut cream, thick part from chilled can
• 2 tbsp grass-fed ghee, for tuile
• 1/2 cup sliced raw almonds, for tuile
• 3 tbsp raw honey, adjust to taste
• 1 tsp vanilla extract, pure
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 3/4 cup fresh raspberries, for garnish
• 1/2 tsp lime zest, fresh

Instructions

1. 1

   Roast chopped purple sweet potatoes at 400°F for 20-25 minutes until very tender. Cool completely.

2. 2

   Prepare almond tuile: Toss sliced almonds with melted ghee and pinch of salt. Spread on parchment-lined baking sheet. Bake at 350°F for 6-8 minutes until golden. Cool completely and break into shards.