Sweet Potato Butter Pecan Ice Cream
Sweet Potato Butter Pecan Ice Cream
Ingredients
For the Roasted Sweet Potato
- 1 pound sweet potato, peeled and cut into 1/2-inch dice
- 1 tablespoon neutral oil, such as vegetable or canola
- 2 tablespoons granulated sugar
For the Butter Pecans
- 1 cup pecans, chopped
- 2 tablespoons salted butter
- 1/4 cup granulated sugar
For the Ice Cream Base
- 4 ounces cream cheese, softened
- 1 can sweetened condensed milk, 14-ounce
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 cups heavy whipping cream, cold
For Assembly
- 1/2 cup caramel sauce, store-bought or homemade
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Spread the diced sweet potato evenly on the prepared baking sheet. Drizzle with neutral oil and sprinkle with 2 tablespoons of granulated sugar. Toss to coat. Roast for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through. Let cool slightly, then mash with a fork or potato masher until mostly smooth. Set aside.
⏱️ 25 min•🌡️ 400
- 3
While the sweet potato roasts, prepare the butter pecans. In a medium skillet over medium heat, melt the salted butter. Add 1/4 cup of granulated sugar and stir until dissolved. Add the chopped pecans and cook, stirring frequently, for 5-7 minutes, or until the pecans are toasted and coated in a caramelized sugar mixture. Be careful not to burn them. Remove from heat and spread onto a piece of parchment paper to cool completely. They will crisp up as they cool.
⏱️ 10 min
- 4
In a large mixing bowl, combine the softened cream cheese, sweetened condensed milk, vanilla extract, and ground cinnamon. Beat with an electric mixer on medium speed until smooth and well combined, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 min
- 5
In a separate large, chilled mixing bowl, pour the cold heavy whipping cream. Beat with an electric mixer on high speed until stiff peaks form, about 3-5 minutes. Be careful not to overbeat.
⏱️ 5 min
- 6
Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then, gently fold in the remaining whipped cream until no streaks remain and the mixture is fully incorporated. Be careful not to deflate the whipped cream.
⏱️ 5 min
- 7
To assemble, take a freezer-safe container (a 9x5 inch loaf pan works well). Spread about one-third of the ice cream base into the bottom of the pan. Dollop half of the mashed sweet potato, half of the butter pecans, and half of the caramel sauce over the ice cream base. Repeat with another third of the ice cream base, the remaining sweet potato, pecans, and caramel sauce. Top with the remaining ice cream base.
⏱️ 5 min
- 8
Using a knife or skewer, gently swirl the layers together to create a marbled effect. Do not overmix. Cover the container tightly with plastic wrap or a lid.
⏱️ 2 min - 9
Freeze for at least 4 hours, or preferably overnight, until firm. Scoop and serve.
⏱️ 240 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Potato Butter Pecan Ice Cream
For the Roasted Sweet Potato
- 1 pound sweet potato, peeled and cut into 1/2-inch dice
- 1 tablespoon neutral oil, such as vegetable or canola
- 2 tablespoons granulated sugar
For the Butter Pecans
- 1 cup pecans, chopped
- 2 tablespoons salted butter
- 1/4 cup granulated sugar
For the Ice Cream Base
- 4 ounces cream cheese, softened
- 1 can sweetened condensed milk, 14-ounce
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 cups heavy whipping cream, cold
For Assembly
- 1/2 cup caramel sauce, store-bought or homemade
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Spread the diced sweet potato evenly on the prepared baking sheet. Drizzle with neutral oil and sprinkle with 2 tablespoons of granulated sugar. Toss to coat. Roast for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through. Let cool slightly, then mash with a fork or potato masher until mostly smooth. Set aside.
⏱️ 25 min•🌡️ 400 - 3
While the sweet potato roasts, prepare the butter pecans. In a medium skillet over medium heat, melt the salted butter. Add 1/4 cup of granulated sugar and stir until dissolved. Add the chopped pecans and cook, stirring frequently, for 5-7 minutes, or until the pecans are toasted and coated in a caramelized sugar mixture. Be careful not to burn them. Remove from heat and spread onto a piece of parchment paper to cool completely. They will crisp up as they cool.
⏱️ 10 min - 4
In a large mixing bowl, combine the softened cream cheese, sweetened condensed milk, vanilla extract, and ground cinnamon. Beat with an electric mixer on medium speed until smooth and well combined, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 min - 5
In a separate large, chilled mixing bowl, pour the cold heavy whipping cream. Beat with an electric mixer on high speed until stiff peaks form, about 3-5 minutes. Be careful not to overbeat.
⏱️ 5 min - 6
Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then, gently fold in the remaining whipped cream until no streaks remain and the mixture is fully incorporated. Be careful not to deflate the whipped cream.
⏱️ 5 min - 7
To assemble, take a freezer-safe container (a 9x5 inch loaf pan works well). Spread about one-third of the ice cream base into the bottom of the pan. Dollop half of the mashed sweet potato, half of the butter pecans, and half of the caramel sauce over the ice cream base. Repeat with another third of the ice cream base, the remaining sweet potato, pecans, and caramel sauce. Top with the remaining ice cream base.
⏱️ 5 min - 8
Using a knife or skewer, gently swirl the layers together to create a marbled effect. Do not overmix. Cover the container tightly with plastic wrap or a lid.
⏱️ 2 min - 9
Freeze for at least 4 hours, or preferably overnight, until firm. Scoop and serve.
⏱️ 240 min