For Thanksgiving dessert, we always have the usual suspect pies–pecan, pumpkin, apple and sweet potato. This year, I wanted something different, so I made ice cream. I made a pumpkin pie ice cream following this Cuisinart pumpkin pie ice cream recipe. In addition, I was going to make a sweet potato pie with my North Carolina sweet potatoes but opted to make sweet potato ice cream. Now, this recipe made a more liquidy ice cream, so for the sweet potato ice cream, I put less whole milk. Also, the sweet potato had a thicker consistency than the pumpkin puree, so it also helped to thicken the ice cream. This ice cream has a starchy mouthfeel similar to taro ice cream, so if you like that, you will like this. I did!
Sweet Potato Ice Cream
2 large sweet potatoes, mashed
1 cup whole milk
2 1/2 cups heavy cream
1 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla
Wash and peel potatoes. Prick potatoes with a fork and microwave for 20 minutes. In the bowl of a mixer, mash potatoes. Then add milk, sugar, cinnamon, vanilla and cream. Mix well and add to ice cream freezer. Follow ice cream freezer directions. It took about 30 minutes of churning.
Posted in Holiday, Ice Cream, North Carolina
Tagged Cuisinart, ice cream, North Carolina, pumpkin, pumpkin ice cream, pumpkin pie ice cream, sweet potato, sweet potato ice cream, Thanksgiving
Sweet potatoes are one of my favorite vegetables, and having lived in North Carolina, I’ve had my share of them! Each Thanksgiving, I make sweet potato pie and sweet potato casserole. And I’ve joined the sweet potato fries craze. Here are some delicious-looking sweet potato recipes that I’d like to try. Enjoy!
Crispy sweet potato fries from Chocolate-Covered Katie
photo used with permission of Chocolate-Covered Katie
Sweet potato and apple kugel from Cuisineous
photo used with permission of Cuisineous
Sweet potato donuts from Acute Designs
photo used with permission of Acute Designs
Sweet potato cupcakes with marshmallow fluff topping from The Shabby Creek Cottage
photo used with permission of The Shabby Creek Cottage
Sweet potato parmigiana bites salad from Fuss Free Cooking
photo used with permission of Fuss Free Cooking
Posted in Cupcake, Doughnut, Healthy
Tagged Acute Designs, Chocolate-Covered Katie, Cuisineous, donuts, doughnuts, Fuss Free Cooking, kugel, marshmallow fluff, sweet potato, sweet potato cupcakes, sweet potato donuts, sweet potato fries, sweet potatoes, The Shabby Creek Cottage
If you read food blogs, you should know that pumpkin is the ingredient of the season. But there are some other great fall/winter ingredients making a presence. If you didn’t get to try Grom‘s chestnut flavor last year, you MUST try it this year. But if you do, please leave some for me.
Also, the substitute for pumpkin, the sweet potato, is being used in some creative ways. I had brunch at West End Grill in Hell’s Kitchen. My eggs came with a side of sweet potato chipotle short rib hash. Yes, you read that right. Not normally a hash fan, I found this dish to be delish.
sweet potato chipotle short rib hash
Not a meat eater? No worries, try the potato carrot hash instead.
potato carrot hash
This week’s Two for Tuesday showcases two types of pancakes from two cities I visited on a road trip. Both pancakes use a seasonal fall ingredient: apple and sweet potato.
The first is an apple pannekoeken from Pannekoeken in downtown Rochester, Minnesota. A pannekoeken is a Dutch pancake. And yes, this was as delicious as it looks.
The second are sweet potato pancakes from The Pancake Pantry in Nashville, Tennessee. Luckily, we went at the right time to avoid the lines that lead to this pancake paradise. The sweet potato pancakes are their signature, and they are worth the wait.
sweet potato pancakes