Sweet Potato Pie Ice Cream

I'm always looking for unique {clean} desserts to offer my family at mealtime. I came across this Sweet Potato Pie Ice Cream in this month's Clean Eating magazine.  The recipe is courtesy of Food Network's Private Chefs of Beverly Hills co-star Manouschka Guerrier. 

I know this recipe contains no pumpkin and it's main ingredient is sweet potato but you could have fooled me (except for the fact that I made it)! It tastes just like pumpkin pie! If you love pumpkin pie and ice cream then you will love this sweet {dairy free} low fat treat.

Sweet Potato Pie Ice Cream

Ingredients:

Makes 1 qt or 4 cups

• 1 large sweet potato, peeled and sliced into 1/2 inch thick pieces
• 1/2 cup {pure} maple syrup
• 2 cups low-fat, unsweetened oat milk (i used {light} Silk original almond milk instead)
• 1/2 cup raw honey
• 1 tsp {pure} vanilla extract (not imitation)
• 1 tsp pumpkin pie spice

Directions:

1). Preheat oven to 350 degrees. Place potato in a baking dish. Pour maple syrup over top and toss until well coated. Spread in a single layer and bake until very tender, without turning, for 30 minutes to 1 hour.

2).  Remove from oven and immediately transfer to refrigerator. Refrigerate overnight to further soften the potato.

3).  In the bowl of a food processor, puree potato until creamy, about 4 minutes. With a rubber spatula, scrape bowl to prevent syrup from setting on the bottom. Add milk and blend, then add honey, vanilla, and pumpkin pie spice and process until mixture turns from dark orange to light orange in color and becomes creamy, about 4 minutes.

4). Pour mixture into a 9 x 9-inch metal cake pan and freeze for 12 hours, until solid. To serve, remove from freezer and let rest for about 5 minutes, until scoop-able.

2012 Update: I would recommend using Silk unsweetened Vanilla Almond Milk instead.