Recipe courtesy of Manouschka Guerrier
Episode: A Side of Lamas
Total:
10 hr
Active:
30 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

Special equipment: 1 1/2-quart ice cream/sorbet maker (recommended: Cuisinart)

Preheat the oven to 350 degrees F. 

Peel and slice the sweet potato into 1/2-inch pieces or thinner and add them to a baking dish. Mix the brown sugar and agave nectar together in a small bowl and pour it over the sweet potatoes. Bake for 30 minutes to 1 hour. 

Cool the potatoes in the refrigerator overnight, which will help soften the potatoes. Blitz the potatoes in a food processor. Make certain all of the syrup is being mixed in with the potatoes and not falling to the bottom of the processor. Add 2 cups of oat milk and blend. Add the 1/2 cup of splenda, vanilla extract and pie spice and continue to mix until the milk has turned a light orange color. Pour into an ice cream machine and churn according to your machine's instructions. Transfer the ice cream to a covered container and keep in the freezer until ready to enjoy.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Sweet Potato Casserole

Recipe courtesy of Food Network Kitchen

Sweet Potato, Apple and Leek Casserole

Recipe courtesy of Trisha Yearwood

Sweet Potato Pie

Recipe courtesy of Trisha Yearwood

Ice Cream Layer Cake

Recipe courtesy of Ree Drummond

Limoncello and Ice Cream with Biscotti

Recipe courtesy of Ina Garten

Vanilla Ice Cream

Recipe courtesy of Ina Garten

Sweet Potato Gnocchi

Recipe courtesy of Guy Fieri

Sweet Potato Hash

Spicy Sweet Potato Pancakes with Holiday Guacamole

Recipe courtesy of Rachael Ray

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking