(Technically speaking not ice cream, but frozen yogurt.) As the picture above attests, this was a simple puree of frozen purple Okinawan sweet potatoes; plain yogurt; sugar; and a little coconut milk, and dash of vanilla. After purpling in the food processor, they went into the ice cream maker–and came out smooth, and rich, and completely deserving of the “cream” title.
I made this first for Mom’s birthday dinner, a month ago. In subsequent tests I’ve learned two things. First: without the fatty coconut milk, it’s still just as good. Second: it doesn’t keep well in the freezer (it freezes very hard) but the very easy and practical solution is to eat this all at once.
Sweet Potato Ice Cream
- 1.5 cups plain nonfat yogurt, chilled
- 1.5 cups purple sweet potato, cooked, peeled, cubed, frozen, and just thawed*
- 0.5 cups coconut milk, chilled (optional)
- 0.33 to 0.5 cups sugar
- 1 tsp vanilla
- Combine all ingredients in the food processor or blender and process until smooth.
- Freeze the puree in an ice cream maker.
*Thaw the potatoes a little as a courtesy to your food processor or blender. A rock-solid frozen potato could, I imagine, take out a tooth when you hit “eviscerate.”