Blackberry Sweet Potato Ice Pops

*This recipe was created for 14 servings. To adjust the serving quantity, enter a new yield (14 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


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.

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