No-Fuss Sweet Potato Pumpkin Mousse

Ingredients

• 15 ounce pumpkin puree 100% pure canned
• 0.5 teaspoon ground cinnamon 
• 0.3 cup honey 
• 0.5 teaspoon pumpkin pie spice 
• 15 ounce cut sweet potatoes in syrup drained canned ()
• 2 cups whipped dessert topping 

Equipment

• food processor
• bowl

Directions

1. Puree sweet potatoes and reserved syrup in a food processor.
2. Add pumpkin, honey, pie spice, and cinnamon, and process until blended and smooth.
3. Scrape into a large bowl.
4. Fold in the whipped cream (don't over mix) and serve, or store mousse tightly covered in the refrigerator for up to 24 hours.