Sweet Potato Frozen Yogurt

I think the easiest snack/dessert to make is homemade frozen yogurt. Ice cream is fine, but you're dealing with eggs, cream, making a custard, etc.. It's not really worth it for me. I'd much rather make a frozen yogurt; it's just easier to add a flavour to the yogurt and freeze it.

I was so excited to receive my latest issue of Clean Eating (November/December 2011) in the mail a couple of weeks ago. In it, they had a recipe for Sweet Potato Pie Ice Cream. Looking at it, it reminded me of the pumpkin ice cream that I made last year. Pumpkin and Sweet Potato are similar in a lot of ways so I knew it would probably taste pretty good.

Sweet Potato Frozen Yogurt
(adapted from Clean Eating November/December 2011 magazine recipe)

• 1 large sweet potato (or 3 small ones) - peeled and sliced into 1/2-inch-thick pieces
• 1/2 cup maple syrup
• 1 cup milk
• 1 cup plain yogurt
• 1/2 cup honey
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• dash nutmeg

Preheat oven to 350F. Place potato in a bowl and pour maple syrup over top and toss until well coated. Spread in a single layer on a baking sheet and bake until very tender (30 minutes to an hour).

Remove from oven and transfer to refrigerator. Refrigerate overnight to further soften the potatoes.

In a blender, puree potato, milk, yogurt, honey, vanilla and spices. Blend until creamy.

Pour mixture into an ice cream maker and process until it becomes thick and partially frozen. Transfer to a container and freeze until ready to serve. (if you do not have an ice cream maker you can also pour the mixture into a 9x9-inch metal cake pan and freeze for 12 hours, until solid.

All I have to said is 'YUM!!' It was super sweet and my daughter who claims not to like sweet potato totally gobbled it all up. This recipe will be going on my list of dishes to serve over the Christmas holidays for our guests.