No-Fuss Sweet Potato Pumpkin Mousse - cooking recipe

Ingredients

1 (15 ounce) can cut sweet potatoes in syrup, drained (1/4 cup syrup reserved)
1 (15 ounce) can 100% pure pumpkin puree
1/4 cup honey
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
2 cups sweetened* whipped cream or 2 cups whipped dessert topping

Preparation

* Add a small amount of table sugar to unsweetened whipping cream while whipping.
Puree sweet potatoes and reserved syrup in a food processor. Add pumpkin, honey, pie spice, and cinnamon, and process until blended and smooth. Scrape into a large bowl.
Fold in the whipped cream (don't overmix) and serve, or store mousse tightly covered in the refrigerator for up to 24 hours.