desserts

Blackberry Sweet Potato Ice Pops

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!
15 min
PREP TIME
48
CALORIES
8
INGREDIENTS
14
Servings

INGREDIENTS

  • 1 1/2 cups (375 ml) (about 1 medium) sweet potato cut into 1-inch (2 1/2-cm) cubes
  • 3 cups (750 ml) fresh blackberries divided
  • 2 cups (500 ml) orange juice
  • 2 tbsps (30 ml) lemon juice
  • 2 tbsps (30 ml) light agave nectar
  • 2 tsps Pure Vanilla Extract
  • 3/4 tsp (4 ml) sea salt from Sea Salt Grinder
  • 1/2 tsp (2 ml) 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.

NUTRITION INFORMATION

(per Serving)

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