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Sweet Potato Ice Cream with Caramel and Buttered Pecans Recipe

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4.2 from 15 reviews

Indulge in this creamy, decadent Sweet Potato Ice Cream featuring roasted sweet potatoes, buttery pecans, and luscious caramel swirls. This recipe blends the natural sweetness and earthiness of sweet potatoes with rich cream cheese and whipped cream, creating a smooth and velvety frozen dessert perfect for any occasion.

Ingredients

Sweet Potato

  • 8 ounces sweet potato (1 large sized potato)
  • 1 tablespoon neutral oil

Buttered Pecans

  • 4 tablespoons salted butter
  • 2 tablespoons granulated sugar
  • 1 cup chopped pecans

Ice Cream Base

  • 8 ounces cream cheese (softened)
  • 14 ounces sweetened condensed milk
  • 1 tablespoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 2 cups heavy whipping cream (cold, whipped to stiff peaks)

Additional

  • 2/3 cup caramel sauce (My favorite is Mrs. Richardson’s)

Instructions

  1. Roast the Sweet Potato. Preheat your oven to 400°F and position the rack in the middle. Line a sheet pan with parchment paper. Scrub, rinse, and dry the sweet potato, pricking it all over with a fork to release steam during baking. Rub the potato with neutral oil and place it on the prepared pan. Bake for about 50 minutes, flipping halfway through, until a toothpick slides in easily. Allow it to cool on the parchment paper for about 20 minutes until warm but manageable.
  2. Prepare the Mashed Sweet Potato. Carefully peel the skin off the warm potato and measure out 2/3 cup of the mashed flesh. Place the mashed potato in the bowl of a stand mixer with the whisk attachment. Mix on medium-low for about 20 seconds, then stop to rinse off stringy pieces from the whisk. Repeat this process 2-3 times until the mashed potato is smooth and free of strings.
  3. Make the Buttered Pecans. In a skillet over medium heat, melt the salted butter. Add the sugar and stir until it dissolves completely. Add the chopped pecans and cook for about 5 minutes, stirring frequently to prevent burning. Remove from heat and let cool for about 10 minutes.
  4. Create the Ice Cream Base. In the stand mixer bowl, beat softened cream cheese on medium speed until smooth. Gradually add sweetened condensed milk, then mix in ground cinnamon and vanilla extract until fully combined. Gently fold the whipped heavy cream into the cream cheese mixture using a spatula to maintain the airy texture.
  5. Assemble the Ice Cream Layers. Line an 8x8 inch pan with two pieces of plastic wrap placed crosswise to allow for easy lifting later. Pour half of the ice cream mixture into the pan, then add half of the caramel sauce followed by half of the buttered pecans. Use a butter knife to gently swirl the layers. Repeat with the remaining ice cream, caramel sauce, and pecans, swirling again to create a marbled effect.
  6. Freeze and Serve. Fold the plastic wrap over the top to fully cover the ice cream mixture and place the pan in the freezer. Freeze for 6 to 8 hours or until solid. When ready to serve, remove from the freezer and let sit at room temperature for 10 minutes to soften slightly. Scoop and enjoy your homemade sweet potato ice cream!

Notes

  • To ensure a smooth texture in the mashed sweet potato, rinse off the stringy bits from the mixer whisk between mixing intervals.
  • Watch the pecans closely while cooking with butter and sugar to avoid burning.
  • Using plastic wrap with overhang makes it easier to lift the ice cream block out of the pan after freezing.
  • If caramel sauce is unavailable, you can substitute with homemade caramel or a high-quality store-bought variety.
  • Allow the ice cream to soften slightly before scooping for easier serving.

Find it online: https://cookedbygrace.com/sweet-potato-ice-cream-with-caramel-and-buttered-pecans-recipe/