Sometimes you want some freaking sweet potato.
|Two plain scoops; one with cinnamon|
And given their beautiful deep orange color and amazing natural sweetness, as well as the fact that they bake up so easily in almost no time flat, I started to wonder... Could sweet potatoes be the next 1-ingredient vegan "iced cream?"
As it turns out: Yes. A resounding yes. Baked and sliced, these little tubers cream up almost as well as their fruity counterparts, and the possibilities are seemingly as endless. Blend with maple syrup! Add bacon bits or cranberries! Mix in peanut butter or chocolate! Serve topped with mini marshmallows! It's like Thanksgiving for dessert, any time you want it.
And sure, I'm still a member of the obsessed-with-frozen-banana-iced-cream club, but sometimes you just want something…different. Naw'mean? So if you're feeling at the end of your banana rope, give this quirky little treat a spin around the ol' blender blades for a change.
|1 medium sweet potato, scrubbed and peeled|
1–2 tbs water (or maple syrup!)
1-2 tsp cinnamon (optional)
|Preheat oven to 350°F. With a fork, pierce the sweet potato a few times, then place on a lined, rimmed baking sheet and bake until tender (about 30 minutes). Remove from the oven and, when cool enough to handle, cut into 1/4" chunks and freeze until hard (about 2 hours).|
In a food processor, puree the sweet-potato chunks until the pieces turn to a slightly crumbly paste and add about 1 tbs of water (or syrup) along with cinnamon, if using. Continue to blend until the mixture becomes very smooth, adding up to 1 tbs more water if necessary. When completely smooth, shape into iced-cream balls and refreeze for at least 30 minutes before serving.
Top with mini marshmallows if you like!
What should we try to make "iced cream" out of next?? I'm game…