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!
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.
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.)
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.
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.