Thanksgiving, and most holidays in my family, centered heavily around food and drink, as I am sure is true for the rest of the world. However, on Turkey day it has always been our side dishes and desserts that steal the show. I remember decades of mom working tirelessly the night before to bake her infamous sweet potato pie. Baking 4-6 in one sitting and always making sure to have “extra” pies for friends of the family. (Extras that I demolished if they weren’t picked up on time.)
I remember staring at them cooling on the counter with delight and counting down the hours until I could devour each slice with a dollop of whipped cream.
Baking with my family encompasses my most cherished childhood memories. Stealing licks from the spoon, the aroma of fresh ground nutmeg, and the anticipation of a meals made with love is what conjures up my holiday joy each fall. A tradition that I hope to continue with my own little ones someday.
Living in the south #yankeetransplant, the fall holidays no longer look like Thomas Kinkade cards with multicolor leaves falling like mist or pounds of sugary snow trailing the roads. Nowadays, it’s still as hot as July during Thanksgiving and Christmas. So, often a hot meal can make you real uncomfortable, even if its full of flavor and nostalgia. #edgedestroyingpie
Here’s my take on a family classic with a cool twist for fall holidays in the age of global warming. Here’s to tradition but also new memories made. Enjoy my loves!
Sweet Potato Pie Ice Cream with Graham Cracker crumble
Ingredients (serves 6):
2 large sweet potatoes (often called yams)
1 cup white sugar
1 cup brown sugar
2 cups heavy whipping cream
1 tbsp cinnamon
1 tbsp nutmeg
1 tsp ginger
For the graham cracker crumble:
1 cup graham cracker crumbs
1/4 cup melted sweet cream butter
1/4 cup of white sugar
1 tsp cinnamon
1 tsp nutmeg
1. Boil the sweet potatoes on high for about 15 minutes or until soft throughout. Allow to cool for at least 1-2 hours or overnight, if using an ice cream maker.
2. While those are cooling, create your graham cracker crumble by mixing the butter, spices, and crumbs in a small bowl. Cool in the fridge while prepping the ice cream base.
3 Prepare the ice cream base by blending the sweet potatoes, cream, sugars, and spices in a large mixing bowl. Blend for about 3-5 minutes or until completely smooth.
4. Pour into your ice cream maker and allow it to solidify.
5. Once its a semi-solid, thick consistency. Layer this and the graham cracker crumbles into a freezer safe container to freeze further overnight or serve immediately by folding in the crumble.