Friday, October 10, 2008

Sweet Potato Mousse Semifreddo Torte

About three years ago when I first started entering recipe contests, I won an honorable mention in the Better Homes and Gardens monthly contest for this recipe.  I love this recipe because it's super easy and reminds me of cheesecake without all the fuss and baking.  It's got the flavors of autumn with the cinnamon and nutmeg and sweet potato, yet it is cool and creamy for those warm days we are still experiencing here in Mississippi.  The crust is nice and thick, which I love, with chopped pecans and gingersnaps.

Semifreddo means "half cold" or "partially frozen" in Italian.  Let this sit out at room temperature for about ten minutes for easy cutting.

Sweet Potato Mousse Semifreddo Torte

1-1/2 cups finely crushed gingersnaps

1/2 cup finely chopped pecans

3 tablespoons packed light brown sugar

1/2 cup melted butter

1 cup whipping cream

2 (8-ounce) packages cream cheese, softened

1 cup packed light brown sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

1 (15-ounce) can sweet potatoes, drained

1 cup whipping cream

1/2 cup packed light brown sugar

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

  1. Preheat oven to 350 degrees.  Combine the crushed gingersnaps, pecans, and 3 tablespoons brown sugar; add the melted butter stirring to evenly coat.  Press into the bottom of a 9-inch spring form pan.  Bake for 10 minutes.  Cool on a wire rack.
  2. Meanwhile, beat 1 cup whipping cream on high speed until soft peaks form; set aside.
  3. In a large bowl, beat the cream cheese, 1 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon nutmeg with an electric mixer on medium speed until smooth and fluffy.  Beat in the sweet potatoes.  Fold in the whipped cream.  Pour over cooled crust, spreading evenly.  Set aside.
  4. Beat the remaining 1 cup whipping cream, 1/2 cup brown sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon nutmeg until soft peaks form; spread over the sweet potato mixture.  Cover and freeze until firm.  Makes 12-16 servings.
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  1. This looks amazing! What an impressive dessert and not too hard to make. I'd love to try it-right after those little honey bunches.

  2. This looks so delicious! Congrats on the award. It definitely deserves it!

  3. No wonder you won something with this recipe, it looks amazing!

  4. I just left you something sweet on my blog.
    P.s. THIS LOOKS AMAZING! I love every single thing about this recipe. I can't wait to try. Yum. :)

  5. Oh, my! Lorie this really looks amazing. I'm thinking Christmas Eve. Mary

  6. You should have the grand prize! This looks amazing.
    I'm a big fan of sweet potatoes.

  7. I don't indulge in sweets very often but this is irresistible. I'm going to make it for my next family gathering. Or sooner.

  8. Lori, I love sweet potatoes. This one is going into my books (to make when I can get all the ingredients!)

  9. This looks so good! I like using sweet potatoes in desserts.