Purple sweet potato. What a star! I don’t remember when last time I was soooo excited about sweet potato! (OK, perhaps last evening, when I was having some chippies made from sweet spuds) But this just opens the whole new world of possibilities! When someone told me about purple sweet potatoes, I was sure it’s a myth, or some urban legend kinda thing. How wrong was I!?!
So, last month, I’ve had a pleasure of meeting fellow foodie and a very talented, kind and amazing human, Aimee from Wallflower Kitchen, who despite suspicious looks from everyone around us in the cafe, handed me over a brown paper bag with one, beautiful purple sweet potato inside! I couldn’t be happier! Now, before you will start judging me and my weirdness, you must know that I never tried, or even seen purple sweet potato in real life before. They are really rare in the UK, and you don’t see them in shops or markets. So you can understand why I was acting like a kid in candy store! The excitement was real! And I have promised Aimee, that I will make something special out of this one, awesome, handsome and tasty fella.
As the summer season is upon us, popsicles, ice lollies and all the ice cream of the world, are starting to appear everywhere! And for all the right reasons. Is there anything better and more associated with summer than cool popsicle? They have the power to turn even the most serious adult into a kid. And that is mainly why I love them. That and the fact they taste awesome. And you can make a mess when you eat them, it’s totally OK to have your face covered in ice cream. It’s summer and nobody cares!
I’ve been feeling really left out seeing gorgeous, mouth watering pictures of popsicles and lollies everywhere, so I got myself popscicle moulds and started to think what a groovy summer is ahead of me, now I can start to make my own popsicles. Possibilities are endless! So you may, or may not be seeing more of these colourfull babies here.
Back to purple sweet potato and how I did put it in use…I knew I wanted to make ice cream out of it, so after seeing Aimee’s Purple Sweet Potato Ice Cream recipe, I knew this will be something I just had to try. And my popsicles were totally inspired by her fabulous creation. I’ve had some blueberries that had to be used, so I’ve mixed both together, and the taste as well as the colour, blew my socks away! They came out smooth and creamy, just as I wanted them to be! Yummo x 10000000000000! And aren’t they the prettiest thing ever?
Last week I went to garden centre/ farm shop close to my work place, and guess what? They sell purple sweet potatoes!!!!!!!!!! I think the sound that came out of my mouth when I saw them, scared the lady behind the till a little bit, and more than likely, she thinks I’ve got some serious issues, because I did a little victory dance when I was leaving the shop… Oh well, small price to pay for having an access to these beauties. Hope you will enjoy it and have a great weekend!
- 1 cup purple sweet (boiled, cooled)
- 1 cup blueberries
- 400 ml coconut milk (refrigerated overnight)
- 1/2 cup cashew milk
- 3 tbsp maple syrup
- 1 tsp vanilla bean paste (optional)
Scoop out the thick layer of coconut cream that has solidified at the top of the can into blender.
Add the rest of ingredients and blend together.
Pour into popsicle moulds and refrigerate for about 2-3 hours.