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
Procedure
- 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.
- 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.)
- 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 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.
- Recipe type: Vegetable Fruit
