|Sweet potato cut into 1-inch (2 1/2 cm) cubes||1 1/2 cups|
|Fresh blackberries, divided||3 cups|
|Orange juice||2 cups|
|Lemon juice||2 tbsp|
|Light agave nectar||2 tbsp|
|Club House Vanilla Extract, Pure||2 tsp|
|Club House Sea Salt, French Mediterranean||3/4 tsp|
|Club House Cinnamon, Ground||1/2 tsp|
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.