Sweet Potato Ice Cream
1 lb (450 g) Sweet Potatoes, peeled
1 Cup plus 2 Tbsp (280 ml) Whole Milk
2/3 Cup (140 g) Packed Light Brown Sugar
1/4 tsp Ground Cinnamon
1/2 tsp Vanilla Extract
Pinch of salt
A few drops of freshly squeeze lemon juice
Cut the sweet potatoes into 1-inch (3 cm) cubes. place the cubed potatoes in a medium saucepan and cover with water. Bring to a boil, reduce the heat to a simmer, and cook for 20 minutes, or until tender when poked with a sharp knife. Drain the sweet potatoes and let cool to room temperature.
Pour the milk into a blender and add the brown sugar, sweet potato pieces, cinnamon, vanilla, and salt. Puree until very smooth, at least 30 seconds. Add lemon juice to taste. Press the mixture through a mesh strainer, using a flexible rubber spatula.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
Recipe adapted from The Perfect Scoop by David Lebovitz