Real Recipes From Real Home Cooks ®

you can't beat sweet-potato ice cream

Recipe by
Melanie Ross
Rumford, ME

This sweet potato ice cream is a good partner in crime with sweet potato pie!!!

yield serving(s)
cook time 2 Hr 15 Min
method Stove Top

Ingredients For you can't beat sweet-potato ice cream

  • 2 lg
    sweet potatoes, scrubbed
  • 1 c
  • 4
    egg yolks, from large eggs
  • 2/3 c
    firmly packed light brown sugar
  • pinch
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground ginger
  • 1 tsp
    ground nutmeg
  • 1 c
    heavy cream
  • 1/8 tsp
    pure vanilla extract
  • 1 c
    coarsely chopped pecans or black walnuts, optional

How To Make you can't beat sweet-potato ice cream

  • 1
    Preheat oven to 400 degrees.
  • 2
    Prick the sweet potatoes all over with a fork. Place on a baking sheet and bake 40 to 60 minutes, or until very soft. (To cook the potatoes in a microwave oven, prick, wrap in paper towels, and cook on high 5 to 8 minutes, or until soft, turning once. Remove paper towel, wrap potatoes in foil, and let stand 3 to 5 minutes. Proceed as directed.) Cool until easy to handle, then remove and discard the peel. Puree the flesh in a food processor or blender, then press through a sieve. Measure out 1 cup puree (use any excess for making sweet potato pasta, or to add to soups or stews) and set aside.
  • 3
    In a small saucepan, scald milk and set aside.
  • 4
    In a bowl, beat egg yolks well. Beat in sugar, salt and spices. Add hot milk slowly, whisking constantly. Pour mixture into the top of a double boiler and cook over barely simmering water, stirring constantly, 5 to 8 minutes or until mixture coats the back of a spoon.
  • 5
    Turn off the heat, whisk in the potato puree. Cool to room temperature; stir in cream and vanilla. Chill in the refrigerator for at least 1 hour. Freeze in an ice-cream maker according to manufacturer's directions. Fold in nuts, if desired.