This is a fast recipe to prepare and has a fabulous different flair! It calls for coconut milk, sweet potatoes and Jamaican dark rum, which are all indigenous to the Caribbean. My family loves it, mon!
Recipe courtesy of Linda Miranda
Save Recipe Print
1 quart.



In a medium saucepan, combine cream, milk, eggs and sugar and cook stirring over medium heat until mixture thickens slightly and coats the back of a spoon (aprox. 10 minutes).

In blender puree sweet potatoes (including the sauce in package), ginger, nutmeg, vanilla and rum together until well blended and smooth. Stir into cream mixture and cool. Freeze in electric ice cream maker. Place a couple of scoops in a dish top with nut mixture and garnish with a few gingersnap cookies.

Topping: 1 small jar nut topping for ice cream or finely chopped pecans

Garnish: Thin Ginger Snap Cookies

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Get the Recipe

Snowy Pink Coconut Bundt Cake

Show off your love of Snowball snack cakes with this decadent dessert.


Long Island Iced Tea

Recipe courtesy of Food Network Kitchen

Sweet Potato Casserole

Recipe courtesy of Food Network Kitchen

Grasshopper Ice Cream Cocktail

Recipe courtesy of Sandra Lee

Sweet Potato Fries

Recipe courtesy of Jeff Mauro

Chocolate Cobbler with Cherry Ice Cream

Recipe courtesy of Elizabeth Heiskell

Chocolate Slab Ice Cream Sandwiches

Recipe courtesy of Ree Drummond

Calley's Sweet Potato Pie

Recipe courtesy of Calley Anderson

Sweet Potato Hash

Recipe courtesy of The Neelys

Nutty Sweet Potato Soup

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword

          Latest Stories