three bowls

So I think I've told the story before about how I hated yams and sweet potatoes so much as a kid, I got a note from my parents to let me get out of making them for the Thanksgiving dinner final in Home Ec.

Well, not a lot has changed, but upon a second tasting, I will grudgingly call this tasty. As my friend Carolyn put it, the praline pieces make it.  Also in its favor, this is a pretty easy recipe in that you get a rich ice cream without having to deal with making an egg custard.

In the original recipe in Beans, Greens and Sweet Georgia Peaches, the author notes to be sure you get a mature sweet potato because an immature one can seize up during freezing.  I just got a big giant one and crossed my fingers. 

Also be sure potatoes are smooth and free of lumps before adding cream in order to afford overbeating cream.

Sweet Potato Ice Cream

Adapted from Beans, Greens and Sweet Georgia Peaches

Makes 1 quart

Ingredients

• ½ lb sweet potatoes, scrubbed and dried, with any root tendrils removed
• 1/2 cup sugar
• 1.5 cups half-and-half
• ½ cup heavy cream (minimum 36% milkfat)
• Grated zest of 1 lemon
• Pinch of grated nutmeg
• Pinch of cinnamon
• 1 cup chopped New Orleans Pecan Praline Pieces

Directions

1. Position rack in center of oven, preheat to 400.
2. Pierce the potato in several spot, the place on a baking sheet in the center of the oven.
3. Bake until potatoes are tender and easily pierced, about 45 minutes.
4. Cool until you can handle the potato but it is still warm.  Peel and force the potato through a ricer or coarse sieve until you have about ½ cup of puree.
5. Stir sugar into puree until it is dissolved, then let mixture cool completely.
6. Gradually add half and half and then cream, stirring well after each addition until it is smooth and the consistency of a custard.
7. Add lemon zest, nutmeg and cinnamon. Stir well, and put into the fridge overnight.
8. Freeze according to directions on your ice cream maker, adding the praline pieces when it tells you to add mix-ins.