Preheat the oven to 400°F with a rack in the center position. Fork holes all around the sweet potato. Rub the potato with neutral cooking oil and wrap it in aluminum foil. Bake on a baking sheet for 1 hour.

Remove the roasted sweet potato from the oven. Allow it to cool until safe to touch, and carefully peel and discard the skin. Place the sweet potato flesh in a food processor* and process until smooth.

Measure 250 grams of sweet potato purée and set aside in a large mixing bowl to cool completely.

Roughly crush the Digestive cookies into a bowl. You can use a food storage bag and rolling pin or crush them with your hands over the bowl. Add the melted chocolate and use a silicone spatula to mix until combined. Allow the mixture to cool on a baking tray lined with a silicone baking mat or parchment paper. Set aside.

Place the egg whites and white granulated sugar in a small heat-safe mixing bowl.

Set up a bain-marie / double boiler. Fill a small saucepan a quarter full with water, and bring it to a simmer. Once simmering, place the bowl of egg whites and sugar over the pot and stir constantly. Continue stirring until the mixture reads 165°F on an instant-read thermometer.

Remove the egg whites and sugar bowl from the pot and begin whipping on medium-high speed with a hand mixer** for a few minutes until soft peaks. Then, turn the speed to high and whip until stiff peaks.

Use a silicone spatula to spread the meringue around the edges of the bowl. Use a kitchen torch*** to toast the surface of the meringue. Mix or whip the meringue, and repeat the torching process 3-5 times, tasting the meringue for your preferred toastiness. Once it’s toasty enough, set it aside.

Add the heavy whipping cream, vanilla, and table salt to a medium mixing bowl. Use a whisk or electric mixer to whip the mixture until stiff peaks. Add a silicone spatula-full of the whipped cream to the cooled sweet potato purée and mix until fully combined. Then, gently fold the remaining whipped cream into the sweet potato purée until you see no more streaks of cream.

In coupes, jars, or other glassware, layer the dessert. I like to place the sweet potato mousse on the bottom, then a layer of toasted meringue, and lastly a mound of chocolate cookie crumble. Alternatively, place the sweet potato mousse on the bottom, then top it with the cookie crumble, and then a mound of toasted meringue. This way, you can use a kitchen torch to toast the top of the meringue.