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Fruit Guacamole with Sweet Potato Creme

Guacamole & Dips

Fruit Guacamole with Sweet Potato Creme
Nutrition Facts
12 serving per container
Serving size 1 serving
Calories 1090
% Daily Value*
Total Fat 74g 94%
Saturated Fat 36g 181%
Trans Fat 0g  
Cholesterol 270mg 90%
Sodium 230mg 10%
Total Carbohydrates 104g 38%
Dietary Fiber 13g 48%
Total Sugars 71g  
  Includes 49g Added Sugars 99%
Protein 11g
Vitamin D 1mg 6%
Calcium 197mg 15%
Iron 2mg 10%
Potassium 950mg 20%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

  • Sweet Potato Creme with Cream Cheese Mousse:
  • 8-1/4 ea. purple sweet potatoes
  • 5 ea. egg yolks
  • 4 c. whipping cream
  • 2-1/2 c. powdered sugar
  • 1-3/4 c. heavy cream
  • 1-1/3 c. cream cheese, softened
  • 1/2 c. granulated sugar
  • 1/2 c. purple sweet potato powder
  • Black pepper, coarsely ground to taste
  • Ginger, grated to taste
  • Lace Nut Tuille Bowl:
  • 1/3 c. sugar
  • 1/2 c. almond flour
  • 1/8 c. all-purpose flour, already sifted
  • 4 T. light corn syrup
  • 3 T. butter, softened
  • Fruit Guacamole:
  • 8 ea. gooseberries
  • 6 ea. Avocados From Mexico
  • 6 ea. strawberries, small dice
  • 2 ea. mango, small dice
  • 2 ea. kiwi, small dice
  • 2 ea. lemon, juiced
  • 1 ea. pomegranate, seeded
  • 5 T. maple syrup
  • 1 t. nutmeg
  • 1 t. cinnamon
  • 1/4 t. salt
Text Me Ingredients

Instructions

  1. Sweet Potato Creme with Cream Cheese Mousse: Preheat the oven to 400°F. / Cook sweet potatoes in the oven for 35-45 minutes, until fully cooked. Bring oven temperature down to 140°F. / Remove the sweet potato skin and mash until smooth. Spread the mashed sweet potato onto a baking sheet. Dehydrate in the oven for 2 hours. Remove and let cool. / Increase the oven temperature to 325°F. / In a food processor, add the dehydrated sweet potato and grind to a powder. / In a large bowl, using a hand-held electric mixer, whisk the whipping cream, cream cheese and powdered sugar until well combined. / In a medium saucepan, combine the heavy cream, sweet potato powder and half of the granulated sugar and bring to a boil until dissolved. Remove from heat and let cool. / In a small bowl, whisk together the egg yolks and remaining granulated sugar. / Temper the egg mixture with the cream mixture. / Pour the mixture into ramekin. Place ramekin into a deep baking dish with a water bath. Bake for 35 minutes until set. Remove from water bath and let cool. / Once cooled, top with cream cheese mousse and refrigerate. Garnish with ginger and pepper.
  2. Lace Nut Tuille Bowl: Preheat oven to 350°F. / Using a stand mixer, cream the butter and sugar, then add the corn syrup. / In a bowl, combine the almond flour and all-purpose flour. Slowly add the flour mixture to wet mixture until well incorporated. / Spread 1-ounce portions of the mixture onto a baking sheet, leaving enough space in between. / Bake at 350°F for 5 minutes. Remove from baking sheet while still warm and pliable. Shape into a bowl and let cool.
  3. Fruit Guacamole: In a large bowl, mash 5 avocados to desired consistency. Dice the remaining avocado. / Fold in the remaining diced avocado, strawberries, mangoes, kiwis, lemon juice, maple syrup, nutmeg, cinnamon and salt until well combined. / Top with pomegranate seeds and gooseberries. / Serve in Lace Nut Tuile Bowl alongside Sweet Potato Créme.
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!
Nutrition Facts
Fruit Guacamole with Sweet Potato Creme
Amount Per Serving 12
Calories 1090 Calories from Fat 0
% Daily Value*
Total Fat 74g 94%
Saturated Fat 36g 181%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 270mg 90%
Sodium 230mg 10%
Total Carbohydrates 104g 38%
Dietary Fiber 13g 48%
Total Sugars 71g  
  Includes 49g Added Sugars 99%
Protein 11g
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 1mg 1%
Calcium 197mg 15%
Iron 2mg 10%
Potassium 950mg 20%
* Percent Daily Values are based on a 2000 calorie diet.
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