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 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.
*I like them almost burnt