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.
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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