2.25 lbs of sweet potato
8 oz of butter or margarine
8 oz of sugar
2 tablespoons of rum
1/2 cup of your preferred ice cream flavor
1 cup of fresh heavy cream
2.25 lbs of sweet potato
8 oz of butter or margarine
8 oz of sugar
2 tablespoons of rum
1/2 cup of your preferred ice cream flavor
1 cup of fresh heavy cream
Boil the sweet potatoes, then peel and puree them
Cream together the butter and sugar
Add the warm or cooled sweet potatoes to the mixture and blend well
Line a 20 cm diameter cake pan with one half of the sweet potato mixture
Add a layer of ice cream and cover with the remaining sweet potato mixture
Chill in the refrigerator
When serving, invert the cake and top with whipped cream flavored with sugar and vanilla, and garnish with additional ice cream
Serve at 18°C.
