Sweet Potato Brulée with Olive Oil Gelato

So I have a few leftovers from last Sundays/Mondays meal. Tonight I made a dessert from the filling I used in the Fig Brulée and the Gelato from the final course. Here it is:

1 Sweet Potato

1/4 c. Earth Balance

1/4 tsp. Anise oil

4-5 Ginger Snaps

Granulated Sugar

Raw Olive Oil and Coconut Gelato

Roast sweet potato in oven at 350 degrees for an hour to an hour and a half. Remove sweet potato flesh from skin and blend with remaining ingredients.

In blender or food processor blend ginger snaps till they become crumbs. Pat ginger crumbs in to ramekins and bake at 350 degrees for 10 minutes. Fill ramekins with Sweet Potato Mousse. Sprinkle with granulated sugar. Torch or throw under the broiler for a minute or so. Top with a scoop of gelato and a sprig of mint. Enjoy!