Sweet Potato Ice Cream

• 1 large sweet potato
• 1/2 cup splenda brown sugar
• 1/4 cup agave nectar
• 2 cups oat milk
• 1/2 cup splenda
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• Special equipment: 1 1/2-quart ice cream/sorbet maker (recommended: Cuisinart)

1. Preheat the oven to 350 degrees F.
2. Peel and slice the sweet potato into 1/2-inch pieces or thinner and add them to a baking dish.
3. Mix the brown sugar and agave nectar together in a small bowl and pour it over the sweet potatoes.
4. Bake for 30 minutes to 1 hour.
5. Cool the potatoes in the refrigerator overnight, which will help soften the potatoes.
6. Blitz the potatoes in a food processor.
7. Make certain all of the syrup is being mixed in with the potatoes and not falling to the bottom of the processor.
8. Add 2 cups of oat milk and blend.
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. Pour into an ice cream machine and churn according to your machine's instructions.
11. Transfer the ice cream to a covered container and keep in the freezer until ready to enjoy.

sweet potato, splenda brown sugar, nectar, milk, splenda, vanilla, pumpkin pie spice, sorbet

Taken from www.foodnetwork.com/recipes/sweet-potato-ice-cream-recipe.html (may not work)