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Sweet Potato Ice Cream Pie

Total Time

Prep: 25 min. + freezing

Makes

8 servings

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
Sweet Potato Ice Cream Pie Recipe photo by Taste of Home

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 zest
  • 1/4 teaspoon salt
  • 4 cups vanilla ice cream, softened
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

  1. 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.
  2. Place sweet potatoes, brown sugar, pie spice, orange zest 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.
  3. Remove from freezer about 10 minutes before serving. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over pie.

Nutrition Facts

1 piece: 542 calories, 32g fat (19g saturated fat), 100mg cholesterol, 368mg sodium, 62g carbohydrate (44g sugars, 2g fiber), 5g protein.

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