Sweet Potato Ice Cream with Maple Candied Pecans

While visiting Aaron's parents in Florida this past week we went to The Royal Scoop for ice cream one evening. If you are ever in the Fort Myers area I highly recommend it - I had a lime sorbet that was super delicious. Aaron's dad got sweet potato ice cream with Georgia pecans and was very excited about not only the taste but the uniqueness of it. I told him I would veganize it as soon as I got home, so here it is. Thanks to Tom and The Royal Scoop for the inspiration - I love this ice cream but don't think I ever would have thought of this flavor on my own!

Sweet Potato Ice Cream with Maple Candied Pecans

1 medium sweet potato
1 cup soy creamer
1/2 cup soy milk
1/4 cup sugar
1 tsp. vanilla
1/2 cup pecans, coarsely chopped
1 Tbls. brown sugar
2 Tbls. real maple syrup

Start by making the maple candied pecans. Line a baking sheet with parchment paper. Set your broiler to low and toast the pecans for just a few minutes, until they start to get fragrant. Transfer the pecans to a bowl and stir in the brown sugar and maple syrup. Spread them back on the baking tray and broil for a few more minutes, until the mixture becomes bubbly. Let the pan cool on a wire rack, then transfer the pecans to a freezer-safe container and freeze.

To make the ice cream, first wash the potato and microwave it for 8 minutes, or until very very soft. Let cool until safe to handle, then cut the potato in half lengthwise and scoop out the flesh into a tupperware. Refrigerate until cool, and do what you want with the potato skins.

When the potato is cool, blend together the potato, soy creamer, soy milk, sugar, and vanilla until smooth. Make according to your ice cream maker's directions. During the last few minutes of churning, add the pecans.