Sweet Potato Mont Blanc

In a 6-quart saucepan with 1.4 liters of water, place the sweet potatoes and cover

Bring to a boil and let cook for about 15 minutes or until the sweet potatoes are tender

Remove from heat and let cool slightly

Drain the sweet potatoes and pass them through a ricer onto a small bowl

Add the chocolate liqueur, 2 tablespoons of sugar, and cocoa powder, and mix well

Pass half of this mixture through a food mill over a serving plate to form a small mound

Do the same with the remaining mixture

Cover carefully with plastic wrap and refrigerate

In a blender, beat the heavy cream with the remaining sugar until stiff peaks form (about 2 minutes)

Cover with plastic wrap and refrigerate

At the time of serving, use a tablespoon to place the whipped cream over the sweet potato dessert

Arrange the meringues around it

422 calories per serving