This is my ONE non-pumpkin recipe during Pumpkin Week. I’m sure I could have used pumpkin instead of sweet potato like some other Tuesdays with Dorie bakers, but I heart sweet potato and have never baked with it (well, other than the obvious baked sweet potato.)
These were okay. They had a great sweet potato taste–I used Trader Joes organic sweet potato puree–but I felt they needed a bit more spice. The recipe calls for only a pinch of cinnamon.
Every since I read that Sweet Potato Biscuits were the pick for this week, I’ve been wanting to make a shortcake with them. And that’s what I did. I made Buttermilk Ice Cream using a recipe from the October 2009 issue of Bon Appetit and swirled it with a white chocolate-peanut butter ganache (leftover from a cake I made for my niece’s 7th birthday) and chunks of peanut-sesame crunch (from the same cake, which I will write up sometime in the near future). I did Tweet about both the cake and ice cream.
Buttermilk Ice Cream
From Bon Appetit, October 2009
- 2 cups whole milk
- 1 1/4 cups sugar
- 1 cup cream
- 1/3 cup buttermilk
Combine all ingredients and stir until sugar dissolves. Chill in refrigerator for a couple hours. Churn in ice cream maker and transfer to container. Freeze until firm, at least 6 hours.