4 small Japanese sweet potatoes, unpeeled
½ cup (120 ml) heavy cream
1 ½ tablespoons (12 g) powdered sugar
1 cup (200 g) vanilla ice cream
Zest from ¼ lemon
Stainless Steel Lid
*Do not use the Glass Lid in the oven.
Preheat oven to 355ºF (180ºC). Add sweet potatoes to the skillet, cover, and bake for about 60 minutes or until toothpick comes out clean.
Whip the cream and sugar over an ice bath until stiff peaks form.
Remove from oven and serve with the whipped cream from Step 2, a scoop of ice cream, and a sprinkle of lemon zest.
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