You Can't Beat Sweet-Potato Ice Cream

Melanie Campbell


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


☆☆☆☆☆ 0 votes

About 3 cups ice cream
2 Hr 15 Min
Stove Top


  • 2 large
    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.

Printable Recipe Card

About You Can't Beat Sweet-Potato Ice Cream

Course/Dish: Ice Cream & Ices
Main Ingredient: Potatoes
Regional Style: English
Other Tags: Healthy, Heirloom

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