Sweet Potato Ice Cream Pie Recipes

SWEET POTATO PIE ICE CREAM

Steps:

• In a blender, combine the first five ingredients; cover and process for 30 seconds or until smooth. Transfer to a freezer container; freeze for at least 4 hours before serving. Serve in dessert dishes with graham crackers.

SWEET POTATO ICE CREAM PIE

Steps:

• In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. Refrigerate 30 minutes., Place sweet potatoes, brown sugar, pie spice, orange zest and salt in a food processor; process until smooth. Add ice cream; process until blended. Spread evenly into crust. Freeze, covered, 8 hours or overnight., Remove from freezer about 10 minutes before serving. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over pie.

SWEET POTATO ICE CREAM

Steps:

• The day before you make the ice cream freeze the ice cream insert for a full 24 hours.
• Add the sweet potato puree to a large bowl along with the half-and-half, beer, light brown sugar, cinnamon, ground ginger, allspice, and salt. Whisk together until smooth. Cover with plastic wrap and chill the mixture thoroughly before churning.
• Churn in your ice cream machine until it freezes to a soft frozen state, about 20 to 25 minutes. Put in the freezer to continue to firm up until you are ready to serve.

SWEET POTATO ICE CREAM RECIPE

Steps:

• Gather the ingredients.
• Heat cream, milk, and brown sugar in a medium saucepan over medium heat, stirring occasionally until sugar is dissolved and mixture begins to boil.
• In a small bowl, whisk egg yolks briefly; slowly pour about 1 cup of the hot cream mixture into egg yolks, whisking briskly as you pour.
• Pour egg yolk-cream mixture back into the saucepan, whisking constantly. Continue cooking over medium heat, stirring constantly, until mixture thickens slightly and coats the back of a spoon, or to about 175 F. Do not boil.
• Strain mixture through a fine-mesh sieve into a bowl. Whisk in the sweet potato puree, cinnamon, and nutmeg. Cover and refrigerate until thoroughly chilled, at least 3 hours.
• Churn in an ice-cream maker following manufacturer's directions. Transfer to a container. Cover, and freeze until firm, at least 1 hour.

SWEET POTATO PIE

Steps:

• Pierce sweet potatoes with fork and wrap in foil. Bake in jacket until soft (about 45 minutes) at 425 degrees F. When cool enough to handle, peel potatoes and slice crosswise to prevent strings.
• Reduce oven heat to 375 degrees F.
• Mash potatoes then add sugar, butter, eggs, condensed milk, and spices, including vanilla extract, if desired. Stir ingredients together then beat until well mixed, and pour into a 9-inch pie shell. Bake in the middle rack until brown and center of pie is set, about 50 minutes.
• Whip all ingredients until stiff. Garnish pie with whipped cream.;
• Combine the flour, salt and sugar in the work bowl of a food processor. Using the steel blade, mix ingredients for 1 to 2 seconds. Add the butter and cut into the dry ingredients by turning the food processor on and off in quick pulsing motions until the mixture resembles coarse breadcrumbs. Sprinkle 1/4 cup of the ice water over the mixture and again turn the processor off and on in quick pulses until the mixture begins to hold together in a mass. The dough should be crumbly but not too dry. If it is too dry, add more ice water, 1 tablespoon at a time.
• Note: If you are making this recipe by hand (without a food processor) ? combine flour, salt and sugar in a bowl and mix well. Use your fingertips, or a pastry blender, and cut the butter into the dry ingredients as quickly as possible until the mixture resembles coarse breadcrumbs. Sprinkle 1/4 cup of the ice water over the dough and combine with your fingertips or a fork until the dough has just begun to hold together. If the dough is too crumbly, add more ice water, 1-tablespoon at a time.
• Place dough onto a sheet of waxed paper and form into a ball. Flatten the dough into a disk then wrap the dough with the waxed paper and refrigerate for about 1 hour.
• Once chilled, place dough onto a lightly floured surface. Sprinkle the top with a bit of flour and also dust the rolling pin with flour to avoid sticking. Roll out dough from the center, toward the edges. After each time the dough is rolled, lift and give it a quarter turn, using more flour as needed. Carefully roll out dough into a 12-inch circle. Gently transfer the dough into a 9-inch pie pan, pressing dough lightly into sides and bottom of pan, using fingertips. Allow for a 1-inch overhang around perimeter, trimming excess as needed. Fold overhang back into sides of pie pan to minimize shrinkage. As a finishing touch, gently crimp edges all around. Prick bottom of shell with a fork and chill for at least 20 minutes.

SARAH CONTONA'S SWEET POTATO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan.
• In a medium bowl, mix graham crackers, cinnamon, 2 tablespoons brown sugar, and butter. Press mixture into the prepared springform pan to form a crust. Bake 10 minutes in the preheated oven, until lightly browned.
• In a large bowl, blend cream cheese, sweet potatoes, 1/4 cup brown sugar, light cream, eggs, and vanilla. Pour into the baked crust.
• Bake pie 1 hour in the preheated oven, placing marshmallows on top to melt during the last 10 minutes.