170 grams Sweet Potato measured after cooking (to cook Sweet Potato; place whole with peel on in a moderate oven for 1 hour or until soft on the inside. When cool remove peel and use)
1/3 Cup Milk (of choice)
3 Egg Yolks
2 Tablespoons Maple Syrup
1 teaspoon Vanilla Extract
3/4 Cup Coconut Cream (thickened part of opened can of cream/milk which has been in the fridge overnight)
If making into a mousse: 2 teaspoons Gelatine 2 Tablespoons Water
Place the mashed Sweet Potato, milk, egg yolks, maple syrup and vanilla in a saucepan and stir until combined.
Turn heat onto medium and cook until the mixture almost reaches boiling point (i.e. little bubbles start to form and it will get really thick). The custard will want to stick to the bottom of the saucepan so stir constantly.
Take the custard off the heat and stir in the cream until combined.
Place the custard into a kitchen blender and blend until no lumps remain and it is silky smooth.
Alternatively, this can be done with a hand blender in the saucepan.
Eat warm or cold (the custard needs to be refrigerated).
Whilst the mixture is heating in the saucepan, sprinkle the Gelatine over the water in a small bowl. Allow to sit and thicken.
Add the thickened gelatine to the warm custard in the blender and blend until smooth and no gelatine lumps remain.
Pour into serving bowl and place in fridge for at least 4 hours.
If adding to a trifle/layer cake: allow the mousse to cool then stir/whisk to loosen before pouring onto layer.