Sweet Potato Peanut Butter Sundaes

A veggie twist on the classic sundae: sweet potato puree mixed into vanilla ice cream and topped with low sugar peanut butter sauce!

While I haven’t had to regularly feed a toddler for many years (my daughter is closing in on her teen years fast), it was actually baby food that inspired this recipe.

Stick with me.

Years ago, when my daughter was probably 18 months or so, I was pulling vanilla ice cream out of the freezer and I set it down on the counter next to her leftover mashed sweet potato puree. A light bulb went off in my head and I mixed it into the softened ice cream.

She downed it in record time.

I hadn’t thought about that concoction in forever until I was brainstorming for a new dessert recipe. It’s no secret that sweet potatoes are the new favorite carb these days all year round. I personally don’t get a craving for them until fall and then I’m going full on sweet potato as in making Sweet Potato Soup (with Grilled Cheese Croutons), Sweet Potato Fries, Sweet Potato Tostadas – you get the idea.

I draw the line at sweet potato toast though – I’ll keep my whole grain bread to toast, thank you.

When it comes to frozen treats, I’m all about shortcuts and making this sweet potato ice cream was no exception. I used the same method to upgrade store-bought vanilla ice cream as I did this summer for this Fruit and Herb Ice Cream Mix-Ins post.

I roasted a sweet potato whole in the oven and after cooking it, removed the skin and pureed it in a blender with some milk and nutmeg. (Sidebar – this also would make an excellent base for chili, pasta sauce or mac n cheese.) Then I mixed it into softened vanilla ice cream and refroze (the key is to stir it a few times as it refreezes to prevent iciness.)

For the sundae sauce, I first envisioned a chocolate or hot fudge topping. But then I thought about my favorite Blizzard at Dairy Queen, which is simply soft serve mixed with their peanut butter sauce and I knew I had to recreate a version of it for this sundae.

There are only a few teaspoons of honey in this sauce vs. your typical super sugary sundae sauce but I promise you won’t miss the extra sweetness. But do yourself a favor and make the sauce right before assembling your sundae so it’s warm when you serve it – just as you would with hot fudge.

Top it off with some roasted peanuts and dig in.  Here’s to enjoying some veggies at dessert time!

Sweet Potato Peanut Butter Sundaes

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• Author: Deanna Segrave-Daly
• Yield: 2 sundaes 1x

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Description

A veggie twist on the classic sundae: sweet potato puree mixed into vanilla ice cream and topped with low sugar peanut butter sauce!

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Ingredients

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• 1 large sweet potato (or 1 cup canned sweet potatoes)
• 2 tablespoons milk
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups vanilla ice cream
• 2 tablespoons peanut butter, no sugar added
• 3 tablespoons evaporated milk
• 2 teaspoons honey
• Roasted peanuts, chopped

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Instructions

1. Preheat oven to 400 degrees F. Wrap sweet potato in foil and bake for 1 hour. Remove from oven and cool.
2. Take ice cream out of freezer and allow to soften for about 10 – 15 minutes. Add sweet potato to blender with 2 tablespoons milk and ¼ teaspoon nutmeg. Puree until smooth.
3. Mix sweet potato puree into soften ice cream and place back in freezer to refreeze. Mix every 20 minutes or so until completely frozen (should take a few hours.)
4. To make the peanut butter sauce, heat peanut butter in a small pot over medium-low heat. Whisk in evaporated milk and honey; mix well. Heat for another minute and remove from stove.
5. To assemble, divide ice cream between two tall glasses. Drizzle each with warm peanut butter sauce. Sprinkle with chopped peanuts.