…for ice cream. Nothing scary! (I don’t do scary very well. Juvenile, though…yup.) Just trying to get in the spooky holiday spirit/it’s that time when I can break out my bat shaped cookie cutter.Sweet Potato Ice Cream
Makes about 1L

2 sweet potatoes
½ to ¾ cup maple syrup (depending on how sweet you want it)
2 cups milk
½ cup Greek yogurt
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
1 tsp vanilla extract
pinch of kosher salt

You could easily vegan-ize this recipe by substituting coconut/almond/soy/etc. for the dairy, and just cut out the yogurt.

Preheat your oven to 350°F.

Peel the sweet potatoes, and slice into ½-inch rounds. Place them in a single layer in a baking dish, and pour the maple syrup over top making sure to evenly coat both sides of each slice. Bake until tender (easily pierced by a fork), approximately 45 minutes.

Remove from oven and let the potatoes cool completely. Then place in a blender with all the other ingredients and purée until very smooth.

Continue as per your ice cream maker manufacturer’s instructions or if you don’t have an ice cream maker, pour the mixture in to a container and place in the freezer, removing it every couple of hours to fluff it up with a fork until frozen. Remove from the freezer 5-10 minutes before serving to let it soften. Serve plain, or with candied pecans, or these chocolate wafers, or (!) make some sloppy ice cream sandwiches. Happy Halloween!