Delicious Living
  • 1 (10-ounce) sweet potato, peeled and diced
  • 2 cups whipping cream
  • 1 cup whole milk
  • 1/4 cup packed brown sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 6 egg yolks
  • 2/3 cup honey
  • 2 teaspoons vanilla
  • 1 cup coarsely chopped pecans, toasted

Honey-Pecan Sweet Potato Ice Cream

Laura Marzen | Delicious Living
  • Serves: 10 people
  • Calories per serving: 309

Honey and sweet potato combine to make a delectable ice cream just right for the season. Toasted pecans add a perfect crunch.

  1. In a large saucepan cook sweet potato pieces in boiling water for 10–20 minutes or until very tender. Drain well. Transfer potatoes to a blender or food processor. Blend until very smooth. Return to pan.
  2. Add whipping cream, milk, brown sugar, pumpkin pie spice, and salt to the sweet potato, and blend thoroughly.
  3. Bring to boiling over medium heat, stirring frequently. In a medium bowl, whisk together egg yolks and honey. Gradually whisk in about half of the hot cream mixture. Pour egg mixture into remaining cream mixture in saucepan. Cook and stir over medium heat just until mixture coats a metal spoon (the mixture should be thick enough to coat the spoon and leave a clear trail when a finger is drawn through it). Do not boil.
  4. Strain mixture through a fine mesh sieve into a large bowl. Place the bowl or the saucepan in a larger bowl half-filled with ice water. Stir mixture constantly for 2 minutes to cool quickly. Remove bowl or pan from the ice water. Stir in vanilla. Cover surface with plastic wrap; chill in refrigerator for at least 4 hours or up to 24 hours.
  5. Pour chilled cream mixture into a 4- to 5-quart ice cream freezer. Freeze according to manufacturer’s directions. Quickly stir in pecans. If desired, ripen for at least 4 hours.

PER SERVING (1/2 cup): 309 cal, 19g fat (8g mono, 3g poly, 8g sat), 155mg chol, 111mg sodium, 30g carb (2g fiber, 22g sugars), 5g protein

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