A delicious and healthy dessert made with roasted sweet potatoes and frozen bananas, flavored with spices and a hint of maple syrup for sweetness. This nice cream is perfect for Thanksgiving or anytime you crave a sweet treat.
1: Start by roasting the sweet potatoes. Preheat your oven to 400°F (200°C). Wash the sweet potatoes and prick them with a fork. Place them on a baking sheet and roast for about 45-60 minutes, or until they are tender and easily pierced with a fork. Allow them to cool, then peel off the skin.
2: Slice the roasted sweet potatoes into chunks and place them in a single layer on a baking sheet. Freeze the sweet potato chunks until they are completely frozen.
3: Once the sweet potato chunks are frozen, transfer them to a food processor. Add the frozen banana slices, yogurt, maple syrup, ground cinnamon, ground nutmeg, and ground cloves to the food processor and blend.
4: (Optional) Transfer the nice cream to a new container and place in the freezer for 40 minutes (stirring after 20 minutes), to get a firmer ice cream texture.
5: Transfer to serving bowl, garnish with hazelnuts and enjoy!
