15 min
PREP TIME
48
CALORIES
8
INGREDIENTS
INGREDIENTS 14 SERVINGS
- 1 1/2 cups (375 milliliter) (about 1 medium) sweet potato , cut into 1-inch (2 1/2-cm) cubes
- 3 cups (750 milliliter) fresh blackberries , divided
- 2 cups (500 milliliter) orange juice
- 2 tablespoons (30 milliliter) lemon juice
- 2 tablespoons (30 milliliter) light agave nectar
- 2 teaspoons Pure Vanilla Extract
- 3/4 teaspoon (4 milliliter) sea salt from Sea Salt Grinder
- 1/2 teaspoon (2 milliliters) Ground Cinnamon
Preparation
- 1 Place sweet potatoes in a medium saucepan with enough water to cover. Cook in simmering water about 15 minutes or until tender. Drain well; allow to cool 5 minutes.
- 2 Place sweet potatoes, 2 cups (500ml) of the blackberries and remaining ingredients into blender container. Cover. Puree until smooth, about 3 minutes. (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 30 minutes or until mixture just begins to set. Insert popsicles sticks or colourful straws into center of each mold. Freeze at least 4 hours or overnight, until fully set.
