Syrup of your preference (brown sugar syrup, maple syrup, etc.)
Peel the sweet potatoes, cut into small pieces, and soak in water. Soak the gelatin in about 3 tablespoon of water and microwave for 20 seconds at 600W to melt.
Drain the potatoes and place in a microwave safe bowl. Cover loosely with plastic wrap and microwave until soft. (For 2 cm cubed potatoes, it was about 4~5 minutes at 600W.)
When the potatoes are soft, mash with a potato masher, when they are still hot. If you like it smoother, mash thoroughly.
Add milk to the mashed potato and mix with a whisk. Add sugar and heavy cream and combine well. When smooth, pour into the ramekins and chill in the refrigerator.
When set, enjoy as is, with syrup or whipped cream.
Story Behind this Recipe
I was addicted to Asian sweet potato pudding once and found the recipe for mousse!! I prefer a looser mousse, so I changed the recipe a bit. It's easy and has smooth texture. I like the mousse better.
Adjust the amount of sugar since the sweetness of the sweet potatoes vary. I recommend sweetening the mousse lightly and have it with brown sugar syrup. If you don't have heavy cream, you could replace it with milk. It will be much lighter.