Sweet Potato Ice Cream

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Peel and slice the sweet potato into 1/2-inch pieces or thinner and add them to a baking dish.

3. 3

   Mix the brown sugar and agave nectar together in a small bowl and pour it over the sweet potatoes.

4. 4

   Bake for 30 minutes to 1 hour.

5. 5

   Cool the potatoes in the refrigerator overnight, which will help soften the potatoes.

6. 6

   Blitz the potatoes in a food processor.

7. 7

   Make certain all of the syrup is being mixed in with the potatoes and not falling to the bottom of the processor.

8. 8

   Add 2 cups of oat milk and blend.

9. 9

   Add the 1/2 cup of splenda, vanilla extract and pie spice and continue to mix until the milk has turned a light orange color.

10. 10

    Pour into an ice cream machine and churn according to your machine's instructions.

11. 11

    Transfer the ice cream to a covered container and keep in the freezer until ready to enjoy.

* Per serving · 4 servings · Values may vary.