New Year's Mexican Cocoa Mousse

Ingredients

• 1 1/2 c. Mexican camotes (sweet potatoes) 

• 2 Tbp. olive oil

• 1/2 c. plant-based milk 

• 6 Tbp. dark cocoa powder 

• 1 small piloncillo cone, also found as "panela" (raw cane sugar), to taste

• 1-2 tsp. cinnamon powder or a small stick

• 1/4 tsp. salt

Peel, slice and grill the sweet potatoes sprinkling olive oil on a grill or oven till cooked. Then mash them with a blender or food processor. Next, add the milk, cocoa and salt and process to obtain a soft dough. Melt on the stove the piloncillo (you may cut a small piece of about an inch) in a small cup-size pot, if using a cinnamon stick, shred it and add it, pouring just enough water to cover the ingredient(s). Next, strain the cinnamon shreds and pour half the liquid to the sweet potatoes and mix. Taste and add slowly to your desire sweetness level. If using cinnamon powder add it now and blend, adjusting the ingredients for a mousse-like consistency and preferred flavor. Store in a refrigerator. Enjoy cold or at a room-temperature.