If they can make sweet potatoes into pies, why not ice cream too? A unique blend of cinnamon, ginger, cardamom, brown sugar and sweet potatoes make this one ice cream not to miss!
2 lbs. sweet potatoes
1 cup cream (dairy free is ok, almond or soy is best)
½ cup milk (dairy free, vanilla flavored is ok, almond or soy is best)
¾ cup dark brown sugar, packed
½ teaspoon cinnamon
¼ teaspoon ground ginger
½ teaspoon ground cardamom
Bake the sweet potatoes on 400 for one hour.
Peel the baked sweet potatoes and puree. Beat in the half-and-half, sugar, cinnamon, ginger, cardamom, and salt. Beat together until smooth.
Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished and freeze according to the manufacturer’s instructions.
Serving Suggestion: on Gluten Free cones or topped with chocolate & pecans
Recipe Conversion of an original by Cherry Tea Cakes