1 1/4 cups part-skin ricotta
3/4 cup plain non-fat Greek yogurt
1/2 cup agave syrup
1 cup mashed cooked sweet potato
2 tsp vanilla extract
1 tsp maple extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice

Puree all the ingredients in a blend or food processor until smooth.

Note: For a frozen dessert, freeze the purée in an ice-cream machine following manufacturer’s instructions. If you don’t have an ice-cream machine, add 1 1/2 teaspoons of gelatin for every 1 1/3 cup of sweet-potato mousse above.