Q: Is it weird if I serve sweet potato pie and this sweet potato pie ice cream together?

A: What kind of question is this?! Haha. You can never have too much sweet potato pie! In fact, the warm pie with the cold ice cream makes an incredible combo.

Q: Can I replace the pecans with another nut?

A: You can totally swap them out! Walnuts, almonds, or even hazelnuts work well and still keep the flavor balanced. But I wouldn’t use peanuts or pistachios as their flavors don’t match the sweet potato pie flavors.

Q: Can I make this ahead of time for Thanksgiving?

A: It’s ice cream, you pretty much have to make it ahead! You can prepare it the day before and keep it in the freezer. Just let it soften a bit before serving so the texture turns creamy again.

Lite Sweet Potato Pie Ice Cream - Mitasmadeovermeals

Description

My Lite Sweet Potato Pie Ice Cream blends real sweet potatoes with warm cinnamon spice, graham crackers, and pecans for a soft, creamy treat that tastes just like the holiday favorite. It fits right beside all the traditional Thanksgiving desserts, but you can enjoy it any time of the year when you want that sweet potato pie flavor in a cool, satisfying way!

Ingredients

Scale

1 1/4 Cup sweet potatoes, roasted and mashed
1 1/4 Cup plant-based milk
1/2 Cup coconut milk
1 Tablespoon cashew butter
1 Teaspoon Ceylon cinnamon
1/2 – 1 Teaspoon monk fruit OR 2 tablespoons pure maple syrup
1 Teaspoon vanilla extract
1/4 Teaspoon salt
1/2 Cup pecans
1/3 Cup Simple Mills graham crackers

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Instructions

Roast the sweet potatoes. Set your oven to 400° and give each potato a few pricks with a fork, wrap in parchment paper and set them on a baking sheet. Depending on the size, roast for 50 – 70 minutes or until a fork goes in smoothly.
Once they’re done, let them cool, remove the skins, and mash.
Add your mashed sweet potato to a blender along with the milks, the cashew butter, the cinnamon, sweetener, vanilla extract, and salt. Taste and adjust the sweetness to your preference.
Blend until smooth. Pour it into your CREAMi cup and freeze it for 24 hours.
Blend according to the Lite Ice Cream setting instructions. The texture may look powdery. Make a little tunnel in the center, add a bit of coconut milk, the graham crackers, and the pecans. Respin.
If you don’t have a CREAMi, simply prepare the base and pour it into a loaf pan or freezer-safe container. For the first two hours, stir the mixture every 20 to 35 minutes. Once it starts to thicken, fold in your chopped pecans and crushed graham crackers. After that, freeze until solid.
Finally, scoop it into your serving dishes. Add more chopped pecans, crushed graham crackers, and a light dusting of cinnamon.
Dig in!