TIP: Can’t find sweet potato puree? Poke a medium sweet potato with a fork, microwave on high for 5 minutes, let cool, and scoop out the flesh. Mash flesh with a fork or process in a food processor. One medium 7-ounce sweet potato should yield the 1/2 cup puree needed for this recipe.
CREAMi PREP TIP: Make the most of your time by prepping several CREAMi™ Pints at once! Incorporate your favorite ice cream ingredients into your weekly grocery trip, then, Creamify™ on demand whenever a craving strikes! Looking for more pints? Purchase more at www.ninjacreami.com.
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
Ingredients
125g
canned sweet potato puree
4
large egg yolks
50g + 1 tablespoon
sugar, divided
1 teaspoon
cinnamon, divided in halves
1/8 teaspoon
nutmeg
240ml
heavy cream
1 teaspoon
vanilla
1
store-bought, refrigerated pie crust, for topping
Nonstick cooking spray
Ingredients
1/2 cup
canned sweet potato puree
4
large egg yolks
1/4 cup + 1 tablespoon
sugar, divided
1 teaspoon
cinnamon, divided in halves
1/8 teaspoon
nutmeg
1 cup
heavy cream
1 teaspoon
vanilla
1
store-bought, refrigerated pie crust, for topping
Nonstick cooking spray
Utensils
Medium Saucepan
Whisk
Instant-Read Thermometer
Fine-Mesh Strainer
Baking Sheet
Step 1
In a medium saucepan, add pureed sweet potato, egg yolks, 1/4 cup sugar, 1/2 teaspoon cinnamon, and nutmeg. Whisk until fully combined (it won’t be totally smooth, which is okay).
Step 2
Add heavy cream and vanilla to the saucepan and whisk to combine.
Step 3
Place saucepan on stove over medium heat, stirring constantly with a whisk or rubber spatula. Cook until temperature reaches 165°F–175°F on an instant-read thermometer.
Step 4
Remove base from heat and pour through a fine-mesh strainer (if necessary) into an empty CREAMi™ Pint. Place pint into an ice bath. Once cooled, place storage lid on pint and freeze for 24 hours.
Step 5
Preheat oven to 450°F. Spray a baking sheet with nonstick cooking spray, then spread the refrigerated pie crust out onto the baking sheet. Sprinkle the pie crust with the remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon. Bake about 15 minutes until brown, then break into pieces and set aside.
Step 6
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle in outer bowl lid, and lock the lid assembly onto the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 7
Select GELATO.
Step 8
When processing is complete, remove gelato from pint, top with pie crust pieces, and serve immediately.
In a medium saucepan, add pureed sweet potato, egg yolks, 1/4 cup sugar, 1/2 teaspoon cinnamon, and nutmeg. Whisk until fully combined (it won’t be totally smooth, which is okay).
Ingredients
125g
canned sweet potato puree
4
large egg yolks
50g + 1 tablespoon
sugar, divided
1 teaspoon
cinnamon, divided in halves
1/8 teaspoon
nutmeg
240ml
heavy cream
1 teaspoon
vanilla
1
store-bought, refrigerated pie crust, for topping
Nonstick cooking spray
Ingredients
1/2 cup
canned sweet potato puree
4
large egg yolks
1/4 cup + 1 tablespoon
sugar, divided
1 teaspoon
cinnamon, divided in halves
1/8 teaspoon
nutmeg
1 cup
heavy cream
1 teaspoon
vanilla
1
store-bought, refrigerated pie crust, for topping
Nonstick cooking spray
Step 2 of 8
Add heavy cream and vanilla to the saucepan and whisk to combine.
Ingredients
125g
canned sweet potato puree
4
large egg yolks
50g + 1 tablespoon
sugar, divided
1 teaspoon
cinnamon, divided in halves
1/8 teaspoon
nutmeg
240ml
heavy cream
1 teaspoon
vanilla
1
store-bought, refrigerated pie crust, for topping
Nonstick cooking spray
Ingredients
1/2 cup
canned sweet potato puree
4
large egg yolks
1/4 cup + 1 tablespoon
sugar, divided
1 teaspoon
cinnamon, divided in halves
1/8 teaspoon
nutmeg
1 cup
heavy cream
1 teaspoon
vanilla
1
store-bought, refrigerated pie crust, for topping
Nonstick cooking spray
Step 3 of 8
Place saucepan on stove over medium heat, stirring constantly with a whisk or rubber spatula. Cook until temperature reaches 165°F–175°F on an instant-read thermometer.
Ingredients
125g
canned sweet potato puree
4
large egg yolks
50g + 1 tablespoon
sugar, divided
1 teaspoon
cinnamon, divided in halves
1/8 teaspoon
nutmeg
240ml
heavy cream
1 teaspoon
vanilla
1
store-bought, refrigerated pie crust, for topping
Nonstick cooking spray
Ingredients
1/2 cup
canned sweet potato puree
4
large egg yolks
1/4 cup + 1 tablespoon
sugar, divided
1 teaspoon
cinnamon, divided in halves
1/8 teaspoon
nutmeg
1 cup
heavy cream
1 teaspoon
vanilla
1
store-bought, refrigerated pie crust, for topping
Nonstick cooking spray
Step 4 of 8
Remove base from heat and pour through a fine-mesh strainer (if necessary) into an empty CREAMi™ Pint. Place pint into an ice bath. Once cooled, place storage lid on pint and freeze for 24 hours.
Ingredients
125g
canned sweet potato puree
4
large egg yolks
50g + 1 tablespoon
sugar, divided
1 teaspoon
cinnamon, divided in halves
1/8 teaspoon
nutmeg
240ml
heavy cream
1 teaspoon
vanilla
1
store-bought, refrigerated pie crust, for topping
Nonstick cooking spray
Ingredients
1/2 cup
canned sweet potato puree
4
large egg yolks
1/4 cup + 1 tablespoon
sugar, divided
1 teaspoon
cinnamon, divided in halves
1/8 teaspoon
nutmeg
1 cup
heavy cream
1 teaspoon
vanilla
1
store-bought, refrigerated pie crust, for topping
Nonstick cooking spray
Step 5 of 8
Preheat oven to 450°F. Spray a baking sheet with nonstick cooking spray, then spread the refrigerated pie crust out onto the baking sheet. Sprinkle the pie crust with the remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon. Bake about 15 minutes until brown, then break into pieces and set aside.
Ingredients
125g
canned sweet potato puree
4
large egg yolks
50g + 1 tablespoon
sugar, divided
1 teaspoon
cinnamon, divided in halves
1/8 teaspoon
nutmeg
240ml
heavy cream
1 teaspoon
vanilla
1
store-bought, refrigerated pie crust, for topping
Nonstick cooking spray
Ingredients
1/2 cup
canned sweet potato puree
4
large egg yolks
1/4 cup + 1 tablespoon
sugar, divided
1 teaspoon
cinnamon, divided in halves
1/8 teaspoon
nutmeg
1 cup
heavy cream
1 teaspoon
vanilla
1
store-bought, refrigerated pie crust, for topping
Nonstick cooking spray
Step 6 of 8
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle in outer bowl lid, and lock the lid assembly onto the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Ingredients
125g
canned sweet potato puree
4
large egg yolks
50g + 1 tablespoon
sugar, divided
1 teaspoon
cinnamon, divided in halves
1/8 teaspoon
nutmeg
240ml
heavy cream
1 teaspoon
vanilla
1
store-bought, refrigerated pie crust, for topping
Nonstick cooking spray
Ingredients
1/2 cup
canned sweet potato puree
4
large egg yolks
1/4 cup + 1 tablespoon
sugar, divided
1 teaspoon
cinnamon, divided in halves
1/8 teaspoon
nutmeg
1 cup
heavy cream
1 teaspoon
vanilla
1
store-bought, refrigerated pie crust, for topping
Nonstick cooking spray
Step 7 of 8
Select GELATO.
Ingredients
125g
canned sweet potato puree
4
large egg yolks
50g + 1 tablespoon
sugar, divided
1 teaspoon
cinnamon, divided in halves
1/8 teaspoon
nutmeg
240ml
heavy cream
1 teaspoon
vanilla
1
store-bought, refrigerated pie crust, for topping
Nonstick cooking spray
Ingredients
1/2 cup
canned sweet potato puree
4
large egg yolks
1/4 cup + 1 tablespoon
sugar, divided
1 teaspoon
cinnamon, divided in halves
1/8 teaspoon
nutmeg
1 cup
heavy cream
1 teaspoon
vanilla
1
store-bought, refrigerated pie crust, for topping
Nonstick cooking spray
Step 8 of 8
When processing is complete, remove gelato from pint, top with pie crust pieces, and serve immediately.
Ingredients
125g
canned sweet potato puree
4
large egg yolks
50g + 1 tablespoon
sugar, divided
1 teaspoon
cinnamon, divided in halves
1/8 teaspoon
nutmeg
240ml
heavy cream
1 teaspoon
vanilla
1
store-bought, refrigerated pie crust, for topping
Nonstick cooking spray
Ingredients
1/2 cup
canned sweet potato puree
4
large egg yolks
1/4 cup + 1 tablespoon
sugar, divided
1 teaspoon
cinnamon, divided in halves
1/8 teaspoon
nutmeg
1 cup
heavy cream
1 teaspoon
vanilla
1
store-bought, refrigerated pie crust, for topping
