Amber West delighted judges at the Tri-C Center for Hospitality Management and Culinary Arts and Pierre’s Ice Cream Challenge earning a finalist spot with her Vanilla Sweet Potato Frozen Custard Bars entry. West’s recipe is a departure from traditional pumpkin pie, but includes all the same comforting notes you would expect in this creative dessert. Prepared on a crispy bed of corn flakes for the competition, her preferred way to serve up this delectable dessert is using puffed rice treats.
“Sweet potato pie often gets left out compared to pumpkin pie, so I wanted to do something with sweet potatoes,” said West, who owns her own bakery.
West is no novice when it comes to serving up sweet potato pie. Her famous recipe is sold at this retail store which stemmed from the recommendation of friends who loved her pies.
Having earned a science degree with an intention to become a doctor, her career path changed with her interest in baking. She hopes to use the skills she is learning at the Tri-C Culinary Arts School to hone her talents.
Vanilla Sweet Potato Frozen Custard Bars – Amber West
Ingredients:
| Sweet potato puree | 1 cup |
| Pierre’s Vanilla Bean Ice Cream | 3 cups |
| One full recipe of puffed rice treats or | 4 cups |
| Eggs | 2 large |
| Heavy cream | 1 cup |
| Sugar | ½ cup |
| Brown sugar | ½ cup |
| Nutmeg | 1/8 teaspoon |
| Cinnamon | ½ teaspoon |
| Caramel ice cream topping | One small store bought jar |
Directions:
Place sweet potato puree, eggs, heavy cream, sugar, brown sugar, nutmeg and cinnamon into a heavy-bottom saucepan. On medium heat, constantly stir until the mixture coats the back of a wooden spoon. Immediately cool in an ice bath until the mixture is cool. Place this mixture into your ice cream machine and spin as directed.
While the sweet potato mixture is cooling place Pierre’s Vanilla Bean Ice Cream into a mixer with a paddle attachment and soften the ice cream until it is similar to the texture of a frosting. On the slow setting, swirl the sweet potato custard into the ice cream.
Divide the puffed rice treats into two equal parts and roll them into the size of a 9×13 rectangular pan. Spread the custard-swirled ice cream on top of one of the rolled treats. Next, place the other half of the rice treats on top, pressing firmly and evenly. Freeze the completed dish for 2 hours.
Remove the dish from the freezer and cut into bars with a knife dipped into hot water. Place the bar on a plate covered with caramel and serve!
