Mousse is one of the most popular non-frozen dairy desserts, and in addition to the younger population, it is also an acceptable food for the elderly. Mousse, as well as dairy desserts in general, have seen an increase in consumption in recent years due to the presence of high-value proteins, fats, carbohydrates, vitamins and minerals in their composition. Ingredients such as cocoa, fruit, cereals, and probiotics contribute to this, which can be added with the aim of increasing the nutritional value and improving the sensory properties of the mousse. Accordingly, research was conducted on the acceptability of mousse with the addition of sweet potato paste, a vegetable rich in dietary carotenoids and polysaccharides that have a positive impact on human health. The results of the research showed that all three mousse combinations: 1) vanilla mousse with the addition of orange with sweet potato paste with gingerbread spices, 2) vanilla mousse with sweet potato paste with a mixture of gingerbread spices, and 3) vanilla mousse with sweet potato paste with a mixture of gingerbread spices and orange are well accepted by consumers and that there is no difference in organoleptic properties except for the likability property of mousse with the addition of orange juice. Products to which orange juice has been added are rated less, while the product containing only vanilla and gingerbread spices, which are the base of all three products, is better accepted by consumers. The best rated is sample 2 which does not contain orange with a score of 7.60, followed by sample 1 with a score of 7.51, while sample 3 is rated with a score of 7.48.