1 pound baked Korean sweet potato, peeled and cut into chunks
3 tablespoons honey
3 tablespoons sweetened condensed milk
1 tablespoon butter
1 teaspoon vanilla
1 tablespoon honey
1 tablespoon warm water
Pound cake (store bought or your favorite recipe)
Whip heavy cream on high speed until soft peaks form. Add vanilla and powdered sugar and keep whipping until stiff peaks form again. Transfer 1/3 into a piping bag and leave 2/3 in mixing bowl. Set aside.
In another mixing bowl, smash sweet potatoes with honey, condensed milk, butter and vanilla. Fold in 2/3 of the whipped cream with a spatula. Transfer to a piping bag and set aside.
Mix honey and warm water to make honey syrup. Set aside.
Slice pound cake into 1/2-inch slices; you will get 10 to 12 slices. Using a ring mold, cut circles out of each slice.
Place a slice of pound cake on the bottom of a dessert cup and top with honey syrup using a pastry brush. Pipe in sweet potato mousse. Repeat cake, syrup and mousse layers and top with whipped cream.
Take the lighter colored pieces of the remaining cake and crumble on top. Pipe out a cream dot and place a pistachio on top. Repeat with remaining ingredients.