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Candied Sweetpotato Milkshake

It’s officially summer, and a luscious, fully loaded milkshake is always a good idea on hot summer days and breezy summer nights! Summer means it’s time to start enjoying ice cream, toasting marshmallows, and nostalgica, fun desserts like this Candied Sweetpotato Milkshake! This sweet treat is made with a base of creamy candied sweetpotatoes that are coated with brown sugar and roasted until they’re sweet, sticky, and caramelized. Also added to the mix is nutty and luscious butter pecan ice cream, decadent maple syrup, and more. Top this fun summer dessert off with a white chocolate shell rim coated in homemade candied pecans and a dramatically heaping mound of mini marshmallows just begging to be toasted into nutty, melty goodness! If you’ve been waiting for a sign to order the kitchen torch, consider this to be it! This Candied Sweetpotato Milkshake is the perfect way for everyone to enjoy the beauty of endless summer days and nights.

Recipe

Prep Time 10 minutes
Cook Time 45 minutes
Servings 2 people
Calories 1156 kcal

Ingredients
  

  • 1 medium sweetpotato
  • ¼ cup light brown sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • 6 scoops butter pecan or vanilla ice cream
  • ¼ cup maple syrup
  • 1 tablespoon cinnamon
  • ⅛ teaspoon nutmeg
  • ½ tablespoon light brown sugar
  • 1 ¼ cups milk
  • ¼ cup white chocolate chips
  • ½ teaspoon coconut oil
  • 1 tablespoon chopped candied pecans plus more if desired (method below)
  • ¾ cup mini marshmallows

Candied Pecans

  • 1 cup raw pecan halves
  • 3 tablespoons cup maple syrup
  • ½ teaspoon vanilla extract
  • ¼ tablespoon light brown sugar
  • ½ teaspoon ground cinnamon
  • Flaky salt for topping

Instructions
 

Milkshake

  • Preheat oven to 350F. Cut sweetpotato in half and place on a parchment lined sheet pan. Mix vanilla extract and olive oil in a small bowl. Brush sweetpotatoes to coat. Sprinkle each half with brown sugar. Roast 45 minutes, until easily pierced with a paring knife. Place in fridge to cool completely.
  • Add cooled sweetpotato, ice cream, maple syrup, cinnamon, nutmeg, brown sugar, and milk to a blender. Mix on medium speed until smooth.
  • Combine white chocolate chips and coconut oil in a shallow dish. Microwave in 30-second increments until melted and combined. Stir between increments.
  • Roll the rim of each glass in white chocolate. Roll in chopped candied pecans to coat. Pour milkshake into each glass, leaving an inch of space. Sprinkle milkshakes with some chopped candied pecans. Top each with a generous mound of marshmallows. Use a kitchen torch or lighter to toast the marshmallows. Serve chilled with a long straw and spoon.

Candied Pecans

  • Preheat oven to 350 F degrees. Toss pecans, maple syrup, vanilla extract, brown sugar, and cinnamon in a bowl. Pour everything onto a parchment lined sheet pan in a single layer. Bake 15 minutes, tossing at the 10 minute mark. Remove pecans from oven and allow to cool and caramelize for 10 minutes. Break

Notes

Nutrition Facts
Candied Sweetpotato Milkshake
Amount per Serving
Calories
1156
% Daily Value*
Fat
 
59
g
91
%
Saturated Fat
 
13
g
81
%
Polyunsaturated Fat
 
13
g
Monounsaturated Fat
 
30
g
Cholesterol
 
24
mg
8
%
Sodium
 
784
mg
34
%
Potassium
 
1107
mg
32
%
Carbohydrates
 
152
g
51
%
Fiber
 
11
g
46
%
Sugar
 
115
g
128
%
Protein
 
14
g
28
%
Vitamin A
 
16339
IU
327
%
Vitamin C
 
4
mg
5
%
Calcium
 
460
mg
46
%
Iron
 
3
mg
17
%
Net Carbohydrates
 
141
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 1156kcalCarbohydrates: 152gProtein: 14gFat: 59gSaturated Fat: 13gPolyunsaturated Fat: 13gMonounsaturated Fat: 30gCholesterol: 24mgSodium: 784mgPotassium: 1107mgFiber: 11gSugar: 115gVitamin A: 16339IUVitamin C: 4mgCalcium: 460mgIron: 3mgNet Carbohydrates: 141g