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Side Dish

Sweet Potato Orange Mousse with Cinnamon Fig Balsamic Reduction and Hazelnuts

How to Make


  • 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


  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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