SWEET POTATO PIE ICE CREAM

SWEET POTATO PIE ICE CREAM image

Yield 4 cups

Number Of Ingredients 6

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1 large sweet potato, peeled and sliced into 1/2" thick pieces
1/2 cup pure maple syrup
2 cups low-fat, unsweetened oat milk (try Pacific Natural Foods)
1/2 cup raw honey
1 tsp pure vanilla extract
1 tsp pumpkin pie spice

Steps:

Preheat oven to 350. Place potato in a 10 1/2 x 7 baking dish. Pour maple syrup over top and toss until well coated. Spread in a single layer and bake until very tender, without turning for 30 minutes to 1 hour. Remove from oven and immediately transfer to refrigerator. Refrigerate overnight to further soften potato. In the bowl of a food processor, puree potato until creamy, about 4 minutes. With a rubber spatula, scrape bowl to prevent syrup from setting on the bottom. Add m ilk and blend, then add honey, vanilla and pumpkin pie spice and process until mixture turns from dark orange to light orante in color and becomes creamy, about 4 minutes. Pour mixture into a 9 x 9 metal cake pan and freeze for 12 hours, until solid. To serve, remove from freezer and let rest for about 5 minutes, until scoopable