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Blackberry Sweet Potato Ice Pops
Prep Time
15 Minutes
Ingredients
8
There’s nothing better than a frozen “popsicle” to beat the heat. These veggie-forward ice pops are made with pureed sweet potatoes and blackberries flavoured with cinnamon, vanilla, orange juice and a touch of sea salt. A beautifully hued treat that’s as nourishing as it is refreshing!
Ingredients
-
1 medium sweet potato, diced (about 2.5cm cubes)
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325 grams (11 ounces) fresh blackberries, divided
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500 millilitres (17 fluid ounce) orange juice
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2 tablespoons lemon juice
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2 tablespoons light agave nectar
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2 teaspoons vanilla extract
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3/4 teaspoons sea salt
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1/2 teaspoon Cinnamon Ground
Key Products
Instructions
- 1 Place sweet potatoes in a medium saucepan with enough water to cover. Cook in simmering water for 15 minutes or until tender. Drain well, allow to cool 5 minutes.
- 2 Place sweet potato cubes 2/3 of the blackberries and remaining ingredients into blender container. Cover and purée for about 3 minutes until smooth. (If desired, strain mixture with sieve to remove seeds.)
- 3 Divide mixture between 14 small paper cups or popsicle molds, filling about 2/3 of the way full. Add a few fresh blackberries to each mold gently pressing into sweet potato mixture.
- 4 Freeze for 30 minutes, or until mixture just begins to set. Insert popsicles sticks or colourful straws into centre of each mold then freeze at least 4 hours or overnight, until fully set.
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