1Preheat oven to 200ºC/180ºC fan forced. Prick sweet potato all over with a small sharp knife. Spray with oil and bake for about 1 hour or until tender. Cool slightly before removing skin. Chill until cold.
2Process sweet potato, coconut milk, syrup, peanut butter and paste until smooth. Chill mixture for 30 minutes until cold.
3Churn ice cream until desired consistency before pouring into a 1-litre capacity dish. Freeze until firm. Stand at room temperature until softened before serving in waffle cones. Sprinkle with nuts.