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Side Dish

Sweet Potato Orange Mousse with Cinnamon Fig Balsamic Reduction and Hazelnuts

Imagine a side dish so good that it could practically double as dessert. Our Sweet Potato Orange Mousse with Cinnamon Fig Balsamic Reduction and Hazelnuts is the stuff those dreams are made of! It combines a unique list of ingredients that look like they shouldn't work together — but trust us, they do! Start off by cooking two sweet potatoes until tender. Believe it or not, this side dish contains Smith's Vanilla Ice Cream to achieve its signature creaminess! Mix this in with the potatoes, vanilla, salt, sugar, fresh orange juice and zest. Blend until smooth and velvety, and chill until it's time to serve your Sweet Potato Orange Mousse. Now, toast the hazelnuts and prepare the cinnamon fig balsamic reduction, then assemble your masterpiece. Spoon the mousse into a serving dish, then drizzle with the reduction and sprinkle the top with nuts and zest. Try Sweet Potato Orange Mousse with Cinnamon Fig Balsamic Reduction and Hazelnuts when you need a show-stopping side dish.

How to Make

INGREDIENTS

  • 2 cups sweet potatoes cooked and cooled (2 large potatoes)
  • 1 cup Smith's Vanilla Ice Cream
  • 1 tsp pure vanilla
  • 1/8 tsp salt
  • 1/2 cup granulated sugar
  • 1 tsp orange zest
  • juice from one orange
  • 6 tbsp cinnamon pear balsamic vinegar (or your favorite balsamic)

Reduction (1/2 cup):

  • 1 to 2 tbsp fig jam
  • 1 tbsp orange zest
  • 1 tbsp extra virgin olive oil
  • 1/4 cup hazelnuts chopped
  • 2 tbsp granulated sugar
  • 1 tsp cinnamon

DIRECTIONS

  1. Poke 2 large sweet potatoes all over with a fork and microwave for 8-12 minutes or until fork tender. Let cool for 10 minutes then scoop potato into a medium bowl.
  2. Add Smith's Vanilla Ice Cream, vanilla, salt, sugar, orange zest and juice to the potato and mix thoroughly with a spatula. 
  3. Transfer mixture to a blender and blend for 2 minutes, scraping down the sides intermittently. Refrigerate in a covered dish for an hour or until ready to serve.
  4. In a non-stick frying pan, heat oil over medium heat and toast hazelnuts until golden brown. Roll nuts around in the cinnamon-sugar mixture on a plate.
  5. In a non-stick pan, heat balsamic vinegar (1/2 cup) over medium heat until it thickens to yield 4 tbsp, add fig jam.
  6. Spoon sweet potato into serving glass. Drizzle with cinnamon-fig reduction, sprinkle hazelnuts and orange zest over the top of each serving.

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