Sweet potato ice cream

(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
  1. Combine all ingredients in the food processor or blender and process until smooth.
  2. 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.”

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3 thoughts on “Sweet potato ice cream

    1. It’s super easy, Sharon! Just takes a little advance planning with the sweet potato cooking/freezing/thawing.
      We noticed, in tasting it without the coconut milk, that the frozen potato/yogurt mixture has a very faintly cheesecake character. My next experiment is to thicken up the batter, and freeze it over a graham cracker crust. If it slices nicely… it’s a vegetable disguised as a cheesecake!!

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