Shrimp Sweet Potato Mousseline

shrimp sweet potato appetizer

Last week I was posting about the Glowing Lean Meal Plan, but this week, the blog is being taken over by delicious Thanksgiving recipes.

To celebrate the holiday, Meghan from Cake ‘n’ Knife and Susannah from Feast + West have invited me to join their Blogsgiving Dinner. All week, 20 bloggers will be sharing 52 recipes to inspire your own Thanksgiving meals. The idea is based on the old-fashioned progressive dinner party, in which you’d eat each course at a different guest’s home. Each blogger is bringing one or more dishes to the party on Monday, Wednesday and Friday of this week. Today’s courses include cocktails, hors d’oeuvres and soup.shrimp sweet potato appetizer

For the first course, I’m serving up Shrimp & Sweet Potato Mousseline.

Sweet potato and shrimp combine with onion and garlic in this savory Thanksgiving hors d’oeuvre served in layers of flaky phyllo dough, freshly chopped parsley and grated Parmesan. These delectable shrimp sweet potato mousseline cups can be prepared well ahead of time, making them perfect for the busy holiday meal. These hors d’oeuvres aren’t overly sea food-y, and can be enjoyed either warm or cold. The shrimp mellows out the natural sweetness of the potatoes for a bite-sized snack that looks impressive, but couldn’t be easier to make.

blogsgiving dinner


Carolina Apple Sidecar from Think Fruitful

Bourbon Cranberry Lemonade Fizz from bethcakes

Krupnikas Ginger from I Cook. I Eat. It’s Life.


Cured Meat Platter from Wit Wisdom and Food

Baked Camembert with Cranberry Walnut Crust from Cake ‘n’ Knife

Ginger Cran Apple Chutney from Love & Flour

Brandied Grapes with Cheese from Glamour Girl Gourmet

Cranberry Goat Cheese and Butternut Squash Crostini from The Wetherills Say I Do

Maple Pecan Baked Brie from My Cooking Spot

Sassy Salmon Dip from Betty Becca

Baked Brie with Cranberry Chutney from The Speckled Palate

Butternut Squash Crostini from Chez CateyLou

Gluten Free Holiday Cheese Board from Twin Stripe


Butternut Squash Soup with Cornbread Croutons from Club Narwhal

Creamy Wild Rice Soup from Hello Little Home

Pumpkin Soup with Bacon Roasted Chickpeas from Feast + West

Check out these great recipes and follow us on social media with the hashtag #blogsgivingdinner. Entrees, salads and side dishes will be served up on Wednesday with desserts and after dinner drinks on Friday. As you try some of these great recipes, remember to use nonstick cookware so your dishes turn out beautifully!

shrimp sweet potato appetizer

Shrimp Sweet Potato Mousseline
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 24
  • 2 sweet potatoes
  • ¼ yellow onion, chopped
  • 1 cup cooked shrimp (+ ½ cup for garnish)
  • 1 clove garlic
  • ½ tsp salt
  • green onion for garnish
  • 6 sheets phyllo dough
  • ¼ cup olive oil
  • ¼ cup fresh parsley, finely chopped
  • 3 tbs grated parmesan cheese
  1. Preheat oven to 400F
  2. Bring water to a boil in a medium saucepan
  3. Add chopped sweet potato and cook over medium heat until fork tender, remove from heat
  4. Over medium heat, sautee onions and garlic until softened, remove from heat
  5. Meanwhile, prepare phyllo cups by laying sheet on large surface and brushing with oil
  6. Sprinkle each layer with finely chopped parsley and grated parmesan cheese before adding new layer
  7. Repeat until 3 sheets are layered
  8. Using a sharp knife, cut sheets into 12 squares
  9. Carefully, line lightly grease mini-muffin tins with layered phyllo and press to fill
  10. Blind bake for 5 minutes and remove from oven
  11. Add cooked sweet potato, onion, garlic, and shrimp to food processor and mix until smooth
  12. Salt to taste
  13. Pipe mixture into phyllo cups and bake for 5-7 minutes until golden, watching carefully so that phyllo doesn't burn
  14. Garnish with green onion and shrimp
  15. Serve warm or cold

shrimp sweet potato appetizer



  • Roasted Thanksgiving Turkey
  • Turkey Stock and Gravy
  • Roasted Butternut Squash Sweet Potato Soup
  • Thanksgiving Stuffing (Dressing)
  • Turnip Sweet Potato Mash
  • ……….and Sugar-Free Pumpkin Pie


  1. Oooh, I am loving all the flavors and textures here! Also, I have been craving shrimp like crazy and think this is just about the best way to eat them–that crispy cup and creamy sweet potato have me drooling 🙂

    • A little crunch and then melt-in-your-mouth deliciousness, for sure! Thanks for stopping by, Amy!

  2. What a gorgeous appetizer! I would be so thrilled to eat these at Thanksgiving. I love eating dishes that are a a bit non-traditional at the holidays, and this shrimp mousseline would be just the ticket. Thanks for being a part of Blogsgiving, Jill!

  3. This sounds amazing! We don’t celebrate Thanksgiving here in the UK but I might suggest this recipe to my mum. She wanted to try something different for Christmas this year. Looks like the perfect festive appetizer to me 🙂 xx

  4. What an elegant appetizer! It’s so beautiful. I’m not sure if I could eat it, but on second thought, it sounds delish! Happy blogsgiving!

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