Sweet Potato Ice Cream
1 1/2 cups part-skim ricotta
3/4 cup plain nonfat Greek yogurt
1/2 cup agave syrup
1 cup mashed cooked sweet potato
2 tsp vanilla extract
1 tsp maple extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
Purée all the ingredients in a blend or food processor until smooth.
Note: For a frozen dessert (glace), freeze the purée in an ice cream machine following manufacturer’s instructions. If you don’t have an ice cream machine, add 1 1/2 teaspoons of gelatin for every 1 1/3 cup of sweet potato mousse above!