Okinawan Sweet Potato Ice Cream Recipes

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OKINAWAN SWEET POTATO ICE CREAM



Okinawan Sweet Potato Ice Cream image

Okinawan sweet potatoes are a glorious purple color which makes this ice cream a lovely lavender color. You could probably sub another kind of sweet potato in a pinch, but it won't be the same.

Provided by Roosie

Categories     Frozen Desserts

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

1/4 cup okinawan sweet potato, peeled, cooked and mashed
2 cups half-and-half
1/2 cup sugar
1 teaspoon vanilla extract

Steps:

  • Mix all ingredients until well blended.
  • Freeze in an electric ice cream maker, following manufacturer's directions.

Nutrition Facts : Calories 264.2, Fat 13.9, SaturatedFat 8.7, Cholesterol 44.8, Sodium 54.3, Carbohydrate 32, Fiber 0.2, Sugar 25.6, Protein 3.7

SWEET POTATO ICE CREAM



Sweet Potato Ice Cream image

Make and share this Sweet Potato Ice Cream recipe from Food.com.

Provided by CJAY8248

Categories     Frozen Desserts

Time 46m

Yield 1 quart, 6-8 serving(s)

Number Of Ingredients 7

2 1/2 cups heavy cream
1 cup whole milk
3/4 cup dark brown sugar
5 egg yolks
1 cup sweet potato puree
1/4 teaspoon nutmeg
3/4 teaspoon cinnamon

Steps:

  • Heat the cream, milk, and brown sugar in a heavy medium saucepan, stirring occasionally, until sugar is dissolved and mixture is hot. In a small bowl, whisk the egg yolks briefly. Slowly pour about 1 cup of the hot mixture into the egg yolks, whisking briskly while you pour. Pour the egg yolk mixture back into the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 6-8 minutes. Do not boil. Strain the mixture into a bowl. Whisk in the sweet potato puree and spices. Cover and refrigerate until thoroughly chilled. Freeze in ice cream maker as directed.

Nutrition Facts : Calories 555.4, Fat 41.5, SaturatedFat 24.9, Cholesterol 297.3, Sodium 102.8, Carbohydrate 42, Fiber 0.9, Sugar 31.1, Protein 6.2

OKINAWAN SWEET POTATO HAUPIA DESSERT



Okinawan Sweet Potato Haupia Dessert image

Another favorite from Kathrine's recipebox (slightly modified). She brought this to the office one day and I could hardly restrain myself from eating more than one piece. Of course, I had to ask for the recipe. Please note that the timing does not include the cooling or refrigeration time. This will give you 12 good size pieces.

Provided by marisk

Categories     Dessert

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 15

4 tablespoons sugar
1 1/2 cups all-purpose flour
1/2 cup macadamia nuts, finely chopped
12 tablespoons butter (3/4 cup)
1/2 cup evaporated milk
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon sea salt
8 tablespoons butter, softened (1/2 cup)
1 cup sugar
2 eggs, lightly beaten
2 cups okinawan sweet potatoes, cooked and mashed (Don't substitute)
1/2 cup sugar
1/2 cup cornstarch
1 1/2 cups water
2 (12 ounce) cans coconut milk

Steps:

  • Wash the outer skin of the Okinawan sweet potato, then boil for 30-45 minutes, or until tender but not mushy. Remove from heat, peel, and mash. Set aside.
  • CRUST layer (start working on this layer while the sweet potatoes are cooking): In medium bowl, combine sugar, flour, and nuts.
  • Cut butter into flour mixture until texture is sandy.
  • Press lightly into 9 x 13 baking pan.
  • Bake at 325 degrees for 20-25 minutes.
  • SWEET POTATO Layer: Combine evaporated milk, vanilla and salt. Set aside.
  • Beat butter and sugar together in a large bowl. Add eggs.
  • Gradually mix in the mashed sweet potatoes.
  • Add the evaporated milk mixture.
  • Pour onto crust layer.
  • Bake at 350 degrees for 30-35 minutes. Cool.
  • HAUPIA Layer: Combine sugar and cornstarch. Add water.
  • Pour coconut milk into a medium saucepan. Add sugar mixture. Stirring constantly, cook over medium heat until thickened. Allow to cool slightly.
  • Pour coconut milk mixture over pie filling and refrigerate until set.
  • Cut into bars or diamonds and serve. I personally find the crust better the next day.
  • Optional: Just before cutting, add a layer of Cool Whip.
  • Cooking Okinawan Sweet Potatoes (from cooks.com): Please note that the potato size may affect cooking times and that the purple will turn brownish when exposed to air. BAKE: Poke some holes in it with fork. Bake in 400 degree oven for 30-60 minutes until it tests soft when pierced with a fork. STEAM: Poke a few holes in washed potato. Steam 30-45 minutes until tender. MICROWAVE: Cut in half lengthwise. Put the cut side down in 1/2-1 inch of water. Microwave on high 5-7 minutes. I've also seen a suggestion to start it off with a few minutes of microwaving before wrapping in foil and baking in the oven.

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