Sweet Potato Ice Cream

seven days, a Monday made
the mile to my house,
and had me do
a stroll with you

-The Shins



I get the feeling that Sweet Potato Ice Cream doesn’t have the instant appeal that I originally thought it would. I wanted to start out with a picture of the finished project so when I say sweet potato ice cream you can have a picture in your mind’s eye.

I started off on the great sweet potato ice cream adventure with leftover sweet potatoes that I had peeled and chunked for the sweet potato hash that I did not have room for in the pan. I cranked the oven up to 400° and put the potatoes in for 30 minutes until they were cooked through.

Once they came out of the oven I mashed the potatoes with a fork and let them cool until they were ready to puree with the maple syrup.

Sweet Potato Puree

A mini food processor did the trick and I had perfectly smooth potatoes in no time!

While I was working on the potatoes I put the milk, cream, cinnamon and nutmeg on the stove to heat up to 170°.


With the base brought up to temperature it is time to whisk in the sweet potatoes. Whisk until there are no lumps and the mixture turns sherbet orange.

Ready To Freeze

When the base is made let it chill and then follow your ice cream maker’s instructions to freeze and turn into ice cream!

Frozen Thanksgiving

I personally love to top my sweet potato ice cream with candied pecans, when combined this lovely ice cream harkens to Thanksgiving sweet potato casserole in the best way possible.



1 cup sugar, minus two teaspoons

1 cup baked sweet potato

1 tbs maple syrup

2 cups half and half

1 cup heavy whipping cream

1 cinnamon stick

1 tsp nutmeg


Bake two sweet potatoes in a 400° oven for approx. 45 minutes. Remove from oven and peel. Let potatoes cool to room temperature.

In a large saucepan, combine heavy whipping cream, half and half, sugar, cinnamon stick and nutmeg. Cook on medium until an inserted candy thermometer reads 170°.

Puree sweet potato with maple syrup in a food processor.

Remove cinnamon stick and whisk into the ice cream base until there are no lumps.

Cool ice cream mixture for at least three hours, if not overnight.

Add ice cream to ice cream maker and follow instructions.

Freeze overnight and serve with candied pecans.


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