1 pound sweet potatoes (peeled and diced)
1 quart water
1 tablespoon fresh cinnamon
1 tablespoon fresh nutmeg
½ vanilla bean (seeds and stalk)
½ cup butter
1 cup raw sugar
8 homemade waffles
1 pint vanilla bean ice cream
Garnish
powder sugar
mint leaves
In a 2-quart saucepan bring water to boil. Add cinnamon, nutmeg, vanilla bean, butter, and sugar. Simmer until potatoes are tender. Drain and set liquid aside for sauce.
Sweet Potato Caramel Rum Sauce
sweet potato liquid
2 tablespoon cornstarch
¼ cup water
½ cup heavy whipping cream
¼ cup unsalted butter
¼ cup rum
¼ cup melted caramel
Return sweet potato liquid to saucepan. Bring to boil. Add cornstarch. Add heavy whipping cream and butter. Stir until thickened. Add caramel. Stir until smooth.
Spoon approximately two tablespoons of sauce on bottom of plate. Place one waffle in center of plate. Top with ice cream. Place second waffle on top of ice cream. Top with second scoop of ice cream. Drizzle with sauce. Sprinkle with powder sugar and garnish with mint leaves. Serves 4
