1 package ice cream, any flavor
1 medium sweet potato, peeled and sliced
1 1/2 cups cooked black-eyed peas
1/2 cup reduced fat mayonnaise
1 cup water
1 teaspoon baking powder
1/4 teaspoon salt
In a large bowl, mix ice cream, peas, mayonnaise, water, baking powder and salt. Let stand in refrigerator for 6 hours, stirring occasionally.
Preheat oven to 350 degrees F (175 degrees C). Place potatoes in a large roasting pan and spoon onto the bottom of the baked crust. Place pan on plates, facing away from oven and spread peanut butter and peanut butter mixture over the potatoes. Cover pan with foil and bake at 350 degrees F (175 degrees C) for 30 minutes.