Sweet Potato Orange Mousse with Cinnamon Fig Balsamic Reduction
Imagine a side dish so good that it could practically double as dessert. This Sweet Potato Orange Mousse with Cinnamon Fig Balsamic Reduction and Hazelnuts is the stuff those dreams are made of!
6
Servings 6
Ingredients:
- 2 cups sweet potatoes cooked and cooled (2 large potatoes)
- 1 cup Prairie Farms 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:
- Poke 2 large sweet potatoes all over with fork and microwave for 8-12 minutes or until fork tender. Let cool for 10 minutes then scoop potato into medium bowl.
- Add vanilla ice cream, vanilla, salt, sugar, orange zest and juice to potato and mix thoroughly with spatula.
- Transfer mixture to blender and blend for 2 minutes, scraping down sides intermittently. Refrigerate in covered dish for one hour or until ready to serve.
- In non-stick frying pan, heat oil over medium heat and toast hazelnuts until golden brown. Roll nuts around in cinnamon-sugar mixture on plate.
- In non-stick pan, heat balsamic vinegar (1/2 cup) over medium heat until it thickens to yield 4 tbsp, add fig jam.
- Spoon sweet potato into serving glass. Drizzle with cinnamon-fig reduction, sprinkle hazelnuts and orange zest over top of each serving.