Sweet Potato Ice Cream

For the past few years the North Carolina Sweet Potato Commission has held a recipe contest for bloggers. Last year I entered a sweet potato pizza,


sadly I didn’t win the big prize but maybe this year! This year there are three categories : kid friendly, vegetarian and sugar free. So here is my submission, no sugar added sweet potato ice cream, enjoy!

4C peeled and diced sweet potatoes, about 2

1/4tsp Salt

1/4tsp Cinnamon

1/4tsp Ground ginger

Pinch of nutmeg

1 1/2tsp Vanilla extract

1tsp Cognac or brandy

2C 2% Milk

1C Heavy cream

Unsweetened Dutch processed cocoa powder

Toasted, salted and chopped pecans

Preheat oven to 375 degrees. Generously grease a 9×13 pan with butter. Toss together the sweet potatoes, salt and spices, and pour into the prepared pan. Roast for 35-40 minutes, stirring the potatoes about half way through. Turn the oven to convection or broil for the last 5-7 minutes to get the potatoes nice and brown*.

Place the warm potatoes in a blender, add the milk and cream puree until it is smooth. (optional step:strain through a sieve for an extra smooth ice cream). Stir in the vanilla and cognac. Cool the mixture and follow the instructions on your ice cream maker for making ice cream.

Scoop the ice cream into bowls and dust with the cocoa powder and a sprinkle of salted pecans before serving.

Serves 6-8

*I like them almost burnt


Use What you Have

I recently heard the author Johnathan Bloom talk about his new book American Wasteland on NPR and it was eye opening.

“Americans create enough waste to fill the 90,000-seat Rose Bowl stadium each day—by a conservative estimate, half a pound of food per American per day”

That is insane! So I’ve decided that I’m going to be better about not wasting. Here are a few of his suggestions on how to reduce what you throw away:

-Make a list of what  you have at home so you don’t rebuy something at the store

-When you buy something new, put it at the back of the fridge and move the older stuff towards the front

-Go to the grocery store more often and buy what you know you will use within 2 days. If you normally buy enough for 4-5 meals and you are too busy to cook that food it will go to waste.

-Get over the need to have a full fridge and freezer. (I know that freezer work best when they are full, so fill the empty space with newspaper or empty boxes, I’m not sure if the fridge works under the same principle…)

Check out his website and the book!


I’m trying to think of this as a fun exercise in creativity. For instance, the other night I had half a pint of sour cream, buttermilk, chicken thighs and a bag of braising greens in the fridge. So I made biscuits,  sourcreamy braised  chicken thighs and sauteed the greens with some hot sauce. A yummy dinner, and now an emptier fridge.

If you have some ingredients that you need help getting rid of, email me and I will help you come up with some meal ideas. I think they do something similar on The Splendid Table (yes, I listen to a lot of NPR)