Sweet Potato Ice Cream



1. Steam 6 medium sweet potatoes, then chill in freezer for about 30 minutes.
2. In food processor, purée sweet potatoes with unsweetened almond milk, vanilla and cinnamon. Put in ice cream maker for about 15-20 minutes (or freeze in freezer).
3. Optional: Drizzle with honey before serving.


I cooked the sweet potatoes in the microwave. It took 16 minutes for 3 pounds of sweet potatoes. Scrub the potatoes then poke generously with a fork to create steam holes. Place the potatoes on a microwaveable plate and cook on high for half the estimated time. Turn potatoes over and cook the remaining half the estimated time. Test for doneness by squeezing the potatoes (they are HOT) and continue cooking one minute at a time until they are slightly firmer than you want. Remove from microwave and wrap in foil. Let them sit for a few minutes to complete the heat distribution process. I cut them lengthwise in half and scooped them. To estimate cooking time, allow 3-5 minutes for the first potato and 2-3 minutes for each additional potato. Underestimate until you know your microwave.
I don't think this works so well as a frozen dessert; however, it is still scrumptious and tastes great as a thick chilled pudding.
For a special treat, drizzle a little maple syrup on it instead of the honey. Really, it does not need anything at all, but if you want it to be decadent, I think maple syrup is better than honey.

MacGourmet downloadSweet Potato Ice Cream. To import, drag image to your MacGourmet recipe box.