Sweet potato ice cream

This tasty batch of ice cream came about as the result of a happy synchronicity: on the same day, last week, that I ran around the Greenmarket before work picking out whatever veggies looked especially tasty (a journey that led to Ali's wonderful tart), I discovered that our ice cream maker's bowl was, once again, frozen and ready to go. Just an hour later, we were having our first taste of this ice cream, made from a single sweet potato and a few spices.

The recipe is an adaptation of a David Lebovitz recipe, but I suggest you simply use your instincts when spicing the mix.

SWEET POTATO ICE CREAM

Time: 15 minutes active, 40-45 minutes inactive

1-2 sweet potatoes
12 oz whole milk
2-3 tbs butter
1/2 cup brown sugar
2 tsp nutmeg
2 tsp cinnamon

1. Quarter the sweet potato. Microwave for five or six minutes. Remove from microwave, and butter the sweet potato as best you can with about a third of the butter. Microwave for another eight or so, or until the sweet potatoes are soft and mashable.
2. Scoop the potato into a bowl, and mash in the rest of the butter. Put the buttered, mashed potatoes in a food processor with the rest of the ingredients. Purée until fine. Add more milk if mix is too thick.
3. Cool in your fridge or freezer for 20-30 minutes, then freeze in your ice cream maker according to the instructions.

Yield: 4-5 servings