Fruit Guacamole with Sweet Potato Cremé

Guacamole & Dips

Nutrition Facts
Fruit Guacamole with Sweet Potato Cremé
Amount Per Serving
Calories 1510 Calories from Fat 819
% Daily Value*
Total Fat 91g 140%
Saturated Fat 42g 210%
Cholesterol 620mg 207%
Sodium 410mg 17%
Total Carbohydrates 165g 55%
Dietary Fiber 14g 56%
Sugars 21g
Protein 21g 42%
Vitamin A 600%
Vitamin C 120%
Calcium 30%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • Sweet Potato Creme with Cream Cheese Mousse
  • 52 oz Purple Sweet Potatoes Skin On
  • 17 oz Whipping Cream
  • 11 oz cream cheese Softened
  • 11 oz powdered sugar
  • 15 oz heavy cream
  • 3 oz Purple Sweet Potato Powder
  • 4.5 oz white sugar Granulated
  • 5 ea egg yolks
  • As Needed Fresh Ginger Grated
  • As Needed Black Pepper Mignonette
  • As Needed Mint Leaves Cleaned
  • Lace Nut Tuile Bowl
  • 2 oz Almond Flour
  • 2 oz sugar
  • 1.5 oz butter Softened
  • 2 oz Light Corn Syrup
  • 0.6 oz all-purpose flour Sifted
  • Fruit Guacamole
  • 5 Avocados From Mexico Smashed
  • 1 Avocados From Mexico Cubed
  • 6 strawberries Cut in Half
  • 2 Mangoes Cubed
  • 2 Kiwi Cubed
  • 2 lemons juiced
  • 5 Tbsp maple syrup
  • 1 tsp Nutmeg
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 Pomegranate Seeded
  • 8 Gooseberries Cleaned

Instructions

  1. Steam sweet potatoes for 35-45. Remove Skin. Mash the flesh. Spread onto baking tray. Dehydrate at 140°F for 2 hours. Using a food processor, grind it into a powder form. Store in airtight container until further use.
  2. Whisk whipping cream, cream cheese, and powder sugar until fully incorporated.
  3. Bring heavy cream, sweet potato powder, and half of the sugar to a boil. Set aside to cool. Whisk the other half of the sugar with egg yolks. Temper the yolk mixture with the cream mixture.
  4. Pour into respective bowls. Bake in a water-bath at 325°F for 35 minutes or until set. Remove from heat and add cream cheese mousse. Refrigerate until serving. Garnish with grated ginger and black pepper mignonette.
  5. Lace Nut Tuile Bowl
  6. Cream butter and sugar. Add light corn syrup. Mix. Add almond flour and all-purpose flour until well incorporated. Spread 1 oz. portions onto baking sheet.
  7. Bake at 350°F for 5 minutes. Shape into bowl and let it cool.
  8. Fruit Guacamole
  9. Prep all fruits. Leave pomegranate seeds and gooseberry aside for garnishing.
  10. Combine with maple syrup, nutmeg, cinnamon, and salt until well combined. Refrigerate.
  11. Place the guacamole in the lace nut tuile bowl. Garnish with gooseberry and pomegranate seeds. Serve with a sweet potato creme with cream cheese mousse. Garnish with grate ginger and black pepper mignonette.
Nutrition Facts
Fruit Guacamole with Sweet Potato Cremé
Amount Per Serving
Calories 1510 Calories from Fat 819
% Daily Value*
Total Fat 91g 140%
Saturated Fat 42g 210%
Cholesterol 620mg 207%
Sodium 410mg 17%
Total Carbohydrates 165g 55%
Dietary Fiber 14g 56%
Sugars 21g
Protein 21g 42%
Vitamin A 600%
Vitamin C 120%
Calcium 30%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.

Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!