Blackberry Sweet Potato Ice Pops

Name: Blackberry Sweet Potato Ice Pops
Prep time: 15 min
Yield: 14
Cuisine: American,
Ingredients: 1 1/2 cups (about 1 medium) sweet potato cut into 1-inch cubes; 3 cups fresh blackberries divided; 2 cups orange juice; 2 tbsps lemon juice; 2 tbsps light agave nectar; 2 tsps pure vanilla extract; 3/4 tsp sea salt from sea salt grinder; 1/2 tsp cinnamon ground

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 flavored with cinnamon, vanilla, orange juice and a touch of sea salt. A beautifully hued treat that’s...

Ingredients

1 1/2 cups (about 1 medium) sweet potato, cut into 1-inch cubes
3 cups fresh blackberries, divided
2 cups orange juice
2 tablespoons lemon juice
2 tablespoons light agave nectar
2 teaspoons McCormick® All Natural Pure Vanilla Extract
3/4 teaspoon sea salt from McCormick® Sea Salt Grinder
1/2 teaspoon McCormick® Ground Cinnamon

KEY PRODUCTS

INSTRUCTIONS

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 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 popsicle molds or small paper cups, 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 popsicle sticks or colorful straws into center of each mold. Freeze at least 4 hours or overnight, until completely set.