15m
PREP TIME
48
CALORIES
8
INGREDIENTS
15m
PREP TIME
48
CALORIES
8
INGREDIENTS
Ingredients 14 Servings
- 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
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.
NUTRITION INFORMATION
(per Serving)
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.
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