"Sweet potatoes are the perfect food."

Sweet Potato Ice Cream

Yield: Makes about 1 quart


  • 1 medium sweet potato (about ½ pound), peeled and chopped
  • 1 cup whole milk
  • 2 cups heavy cream
  • ½ cup honey
  • ½ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cardamom (optional)
  • ½ cup toasted, chopped cashews (optional)
  • Marshmallow crème
  • Maraschino cherries


Make the ice cream base: Combine the sweet potato, milk, and cream in a medium saucepan. Set over medium heat and bring to a simmer. Cook until the sweet potato is very tender, about 15 minutes. Pour the mixture into a blender and add the honey, brown sugar, vanilla, salt, and cardamom, if using. Process until very smooth, about 30 seconds. Refrigerate the ice cream base until it is very cold and there are no visible bubbles in it, at least 4 hours but preferably overnight.

Churn the ice cream in an ice cream maker according to the manufacturer’s instructions.

When the ice cream is frozen, scoop it into a loaf pan and smooth the surface. Cover with plastic wrap and freeze until solid, at least 2 hours.

With a warmed scoop, dip scoops of ice cream into serving dishes. Top with hot fudge, cashews, and marshmallow crème and toast with a kitchen torch. Finish with a cherry.