Sweet Potato Shake
 
Prep time
Total time
 
Recipe by:
Serves: 4
Ingredients
  • 2 large baked sweet potatoes or 2 cups canned sweet potato puree
  • 2 teaspoons cinnamon, plus more for garnish
  • 2 teaspoons light brown sugar, plus more for garnish
  • 1 large raw sweet potato
  • 1 half-gallon carton vanilla ice cream
  • 1 cup whole milk
Instructions
  1. Slice open the baked sweet potatoes and scoop out the flesh, eliminating any stringy membrane. Add a teaspoon each of cinnamon and light brown sugar. With a wire whisk, beat the potato until completely smooth. Chill in the refrigerator at least 1 hour or until time to serve.
  2. Cut 4 round slices of raw sweet potato and place in a microwaveable container with a few tablespoons of water. Cover the container and microwave on high until the potato rounds steam and become tender, about 5 minutes. Remove the potato rounds from the container and pat dry. Sprinkle both sides of the rounds with a sprinkle of cinnamon and brown sugar.
  3. For each shake, start by adding 2 generous scoops of ice cream to the metal mixing container of a milkshake machine or the container of a blender. Add 2 heaping tablespoons of sweet potato pulp and a splash of milk. On high speed, mix the ingredients, adding more ice cream or milk if needed to create a thick shake. Pour the mixture into a tall glass and dust the top of the creamy shake with a sprinkle of cinnamon. Garnish with a sweet potato round and serve with both a spoon and straw.
Notes
Prep time does not include baking the sweet potatoes. I’ve made this both ways: Baking fresh sweet potatoes is the optimum for freshness, but the canned sweet potato puree sure makes it easy; both results are superb. I like the Domino brand of pourable light brown sugar; you’ll find many uses for it. It goes without saying that you should find a quality vanilla ice cream as the base for this recipe. Substitute other fall flavors like pumpkin in this recipe for a taste of the season.
Recipe by Acadiana Table at https://acadianatable.com/?p=24356