Preheat the oven to 325 degrees F. Line sheet pans with parchment paper.
In the bowl of a stand mixer with a paddle attachment, combine the butter and sugars on low speed. Mix until thoroughly combined and smooth. Add the maple syrup, vanilla and eggs. Mix on low until thoroughly combined, scraping down the sides as necessary. The mixture will look slightly broken. Add the flour, baking powder, baking soda and salt, and mix on low until the dough just comes together.
Place 1 tablespoon-size scoops on the prepared sheet pans. Bake 10 to 12 minutes, rotating the pan halfway through baking. Remove from the oven and cool to room temperature.
Place about a 4-ounce scoop of Sweet Potato Ice Cream between 2 cookies and sandwich.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Combine the cream and milk in a large saucepot over medium heat. Bring the liquid to an almost boil.
Whisk together the yolks, sugar and salt in a separate bowl. Gently add about 2 cups of the hot liquid, whisking until smooth. Add the egg mixture to the remaining cream/milk mixture, whisking until smooth. Remove from the heat.
In a separate container, combine the vanilla extract and the drained sweet potato. Using either a hand stick blender or a blender, puree until smooth.
Whisk the sweet potato puree into the egg mixture. Strain through a mesh strainer to remove any large chunks. Cool slightly over an ice bath, stirring constantly. You want it to be about room temperature.
Add the mixture to the ice cream machine, and make according to the machine's instructions.
Once the ice cream is complete, fold in swirls of the marshmallow creme, and freeze to set. Yield: about 2 quarts.