Something about fall makes me want retreat to my home, pull out my comfy clothes and cook my favorite comfort foods. In fact, most of the recipes on my blog seem to pop up around this time of year. So my calendar says it is fall and right on time I felt inspired to create something new. Now, I know most people equate fall with “pumpkin spice.” I will be upfront and not that I am NOT a fan and opt for all things sweet potato! So for the fall, I am always on the hunt for how to turn those 55 million pumpkin spice recipes in to sweet potato or creating my own. For my first fall treat, I combined two of my favorite things to create Sweet Potato Pie Ice Cream! Check out the recipe below!
Sweet Potato Pie Ice Cream
Combining to great fall desserts, ice cream and sweet potato pie.
- 1 Cup Whole Milk
- 5 Egg Yolks
- 2/3 Cups Brown Sugar
- 1 Vanilla Bean
- 1 Tsp Vanilla Extract
- 2 Cups Heavy Cream
- 1 Tsp Cinnamon
- 1 Tsp All Spice
- 1 1/2 Cup Mashed Sweet Potato
- 2 Sheets Graham Crackers For Garnish
Cook one large sweet potato in the oven until soft.
Puree sweet potato in a food processor, blender or mixer. Set aside.
Simmer milk in saucepan, slowly adding in sugar. Simmer together.
Slice Vanilla bean and scoop out the inside. Add to simmering milk and sugar mixture. You can also throw in the entire vanilla bean and remove it during the straining process.
Crack eggs and separate yolks. Place egg yolks in a medium sized bowl and whisk them for a bit.
Temper the eggs by adding a spoonful at a time of the heated milk and sugar mixture to the whisked eggs. Continue to add spoonfuls until the eggs are heated.
Pour tempered eggs into your saucepan and whisk on low heat. Continue until mixture thickens. Watch carefully because the eggs may start to scramble.
Remove from heat. Strain mixture into large bowl with lid. (Straining removes any scrambled eggs and the Vanilla Bean).
Add heavy cream and vanilla extract to mixture.
Next add sweet potato to the mixture. Sweet potato begins to dissolve as you stir it in to the mixture.
Refrigerate until chilled.
Follow your ice cream maker instructions from here.
When serving, place a layer of crushed graham crackers at the bottom of the dish and use other graham crackers to garnish!
It is a fairly simple ice cream recipe but the addition of sweet potato takes it to another level an makes it easily your next fall favorite!