Not going to lie, I’m probably more excited for Black Friday, but if you ask the hubs, it’s all about the turkey, sides, and the snacks too.
Oh, and don’t forget the dessert!
He’s definitely a sucker for fresh pumpkin pie topped with whipped cream, but I’m going to switch things up a little bit this year and serve his slice with something else on the side.
No, not vanilla ice cream. Sweet potato ice cream!
Wait…what? SWEET. POTATO. ICE. CREAM.?!
Yep, you heard right. I’m mixing up that typical veggie made for a casserole, and turning it into dessert!
Ok…ok. I’ll admit, at first, the flavor combination does sound a little bit strange. Sweet potato and ice cream…? Questionable at best, but I promise, it really is delicious. The sweet potato flavor is suble, but sweet and flavorful at the same time. It’s definitely worth taking the chance. Plus, you have to convince everyone in your house that it really is delicious too 😉
- 1 Sweet Potato
- 4 Tbsp. Maple Syrup
- 3/4 Tsp. Cinnamon
- 1 Tbsp. Butter
- 1 1/2 Tbsp. Vanilla Extract
- 1/4 Cup Brown Sugar, Plus 1/2 Cup Brown Sugar
- 1 1/2 Cups Heavy Cream
- 1 Cup Whole Milk
- 1/8 Tsp. Salt
- 6 Egg Yolks
Bake or boil your sweet potato until completely soft. Set aside.
In a pan melt your butter over medium heat, then add the sweet potato, cinnamon, vanilla extract, and 1/4 cup of brown sugar. Stir until combined and heated through. Place in fridge until cold.
Cool the mixture to room temperature, stirringit has reached room temperature, stir in your cooled sweet potato mixture and mix until completely combined. Move the mixture into the fridge and chill until cold (about 2 hours).
Chill for a few hours before diving in and top with marshmallow fluff for the sweetest combination!
Photography by Haley Nord Photography