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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!

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

Ingredients

Scale
  • 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

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.