Sweet Potato Ice Cream with Candied Sage

4 Servings | 5-minute Prep Time | 30-minute Cook Time | 12+ hour Rest Time

For the Sweet Potato Ice Cream:

2 Medium Sized Sweet Potatoes, washed

2 Tbsp. Brown Sugar

1 Tbsp. Filtered Water

1 tsp. Ground Cinnamon

1 c. Heavy Whipping Cream, chilled

1 c. Sweetened Condensed Milk, chilled

½ c. Mini Marshmallows

For the Candied Sage:

4 Fresh Sage Leaves, washed and patted dry

1 Egg White

1 tsp. Filtered Water

¼ c. Granulated Sugar

For the Sweet Potato Ice Cream:

In a medium-sized saucepan, add sweet potatoes and cover them with cold water.

Bring sweet potatoes to a boil over medium heat, and continue to boil until fork-tender, about 10-15 minutes.

Drain sweet potatoes.

Slice sweet potatoes in half to allow them to cool slightly.

Use a spoon to carefully peel the skin from the sweet potatoes (like peeling ginger root).

Set sweet potatoes in a food processor and purée for 10 seconds.

In a small pan, add the brown sugar and filtered water. Allow sugar to melt completely over low heat. Add to food processor.

Add the ground cinnamon to the food processor and purée for 30 seconds.

Put the puréed mixture in the refrigerator to cool while making the ice cream base.

For the ice cream base, blend heavy cream in a large bowl using a hand mixer until stiff peaks form.

Slowly add the condensed milk into the cream while continuously blending with mixer.

Add the puréed sweet potato mixture to the ice cream base and blend again until well incorporated.

Gently fold in the mini marshmallows.

Pour the mixture into a freezer-safe, air-tight container.

Cover and freeze overnight.

For the Candied Sage:

Make an egg wash using the egg white and filtered water.

Using a pastry brush, brush each sage leaf with the egg wash on both sides.

Press both sides of each sage leaf into the granulated sugar to coat well.

Place each leaf onto a wire rack and allow to air-dry overnight.

Top each serving of the sweet potato ice cream with a sage leaf and enjoy.

Fleur & Venture