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Sweet Potato Ice Cream Pie

 Sweet Potato Ice Cream Pie
Not one person has ever guessed that canned sweet potatoes are the secret ingredient in this pie! It's so creamy and delicious, I'm always asked for the recipe when I serve it. —Susan Bazan, Sequim, Washington
8 ServingsPrep: 25 min. + freezing

Ingredients

  • 2 cups graham cracker crumbs (about 14 whole crackers)
  • 3 tablespoons sugar
  • 1/2 cup butter, melted
  • 1 can (15 ounces) sweet potatoes, drained
  • 1/2 cup packed brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon grated orange peel
  • 1/4 teaspoon salt
  • 4 cups vanilla ice cream, softened
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract

Directions

  • In a small bowl, mix cracker crumbs and sugar; stir in butter. Press
  • onto bottom and up sides of a greased 9-in. deep-dish pie plate.
  • Refrigerate 30 minutes.
  • Place sweet potatoes, brown sugar, pie spice, orange peel and salt in
  • a food processor; process until smooth. Add ice cream; process until
  • blended. Spread evenly into crust. Freeze, covered, 8 hours or
  • overnight.
  • Remove from freezer about 10 minutes before serving. Meanwhile, in a
  • small bowl, beat cream until it begins to thicken. Add
  • confectioners' sugar and vanilla; beat until soft peaks form. Spread

2 of 2

Sweet Potato Ice Cream Pie (continued)

Directions (continued)

  • over pie. Yield: 8 servings.
Nutritional Facts: 1 piece equals 542 calories, 32 g fat (19 g saturated fat), 100 mg cholesterol, 368 mg sodium, 62 g carbohydrate, 2 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.