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,

https://cheflorelei.wordpress.com/2010/03/04/sweet-potato-pizza-with-tomato-chutney/

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

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