Sweet Potato Ice Cream

Like a sweet potato pie, this is the perfect dessert for Thanksgiving! I actually had never had sweet potato pie up until college, I was under the assumption it was more of a southern dessert. There's a variety of sweet potatoes out there, but for this case I'd suggest using the orange potatoes for color and sweetness. The orange variety are of course more popular, however we always make a beeline to the white sweet potatoes at the Farmer's Market every Saturday! Serve over a piece of pie or with a cookie it won't disappoint! Cheers!

Ingredients:

2 lbs sweet potato

1 cup half and half

1 cup whole milk

1 cup heavy cream

1/2 cup sugar

1 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

2 tbsp bourbon

Directions:

1. Preheat your oven to 425 degrees Fahrenheit. 

2. Roast your potatoes for 45-50 minutes to caramelize and bring out the natural sugars. If you want to make the whole process go faster, pop your whole potatoes in the microwave for 5 minutes, then put in the oven to roast for 30 minutes 

3. Once the sweet potatoes have roasted, scrape the pulp from the skin and let cool for 20 minutes

4. In a blender add your sweet potatoes and the rest of your ingredients (except the bourbon) and blend on high until smooth

5. Pour contents through a strainer into your ice cream maker and freeze using manufacturer's instructions. Towards the end of freezing add your bourbon!