Sweet Potato Mousse

Servings: 6-8

Ingredients:

½-1 lb. of pork trimmings

¼ cup olive oil

1 head of garlic, peeled

1 sprig fresh thyme

1 tsp fresh thyme

1 40 oz. can Bruce’s Yams, drained

4 oz cream cheese

¼ tsp Louisiana Hot Sauce

¼ tsp Worcestershire sauce

¼ tsp liquid smoke

1/8 tsp coconut flavoring

1/8 tsp vanilla extract

TT Salt

TT Pepper

Fresh parsley- chopped and whole for garnish

Cooking Instructions:

- In a small, shallow baking dish combine pork trimming, olive oil, garlic, and sprig of thyme. Bake in a 350 degrees oven to render fat and roast the garlic. Allow to cool.

- Place drained yams in a saucepan and cover with cold water. Heat yams just until hot and than drain. Using a blender or food processer shred approximately 4 oz pork meat. Add roasted garlic along with 2 tbsp of rendered fat/oil mixture.

- Add heated yams, cream cheese, hot sauce, Worcestershire sauce, liquid smoke, coconut, and Vanilla, process until smooth.

- Add 1 tsp fresh thyme and continue to blend until mixture is smooth. Transfer to serving dish and garnish with freshly chopped parsley.

* Note if using a blender, a little whole milk or heavy cream may be added to facilitate blending.