Blackberry Sweet Potato Ice Pops

Blackberry Sweet Potato Ice Pops

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)

  • 325 grams (11 ounces) fresh blackberries, divided

  • 500 millilitres (17 fluid ounce) orange juice

  • 2 tablespoons lemon juice

  • 2 tablespoons light agave nectar

  • 2 teaspoons vanilla extract

  • 3/4 teaspoons Sea Salt

  • 1/2 teaspoon Cinnamon Ground

Key Products
Sea Salt

Product Information

£ 2.48/unit,70g
Cinnamon Ground

Product Information

£ 1.69/unit,32g

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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