SWEET POTATO NICE-CREAM

Ingredients

• 2 pcs Sweet potato, peeled and chopped
• 120 ml Coconut milk, chilled
• 40 g Maple syrup
• 2 ml Vanilla extract
• 120 ml Coconut milk, low-fat

Method

1. Boil the sweet potatoes for 30 to 45 minutes, or until fork-tender and the peel removes easily. Drain and submerge in cold water until cool enough to handle. Remove from water and remove the peel.
2. Scrape the coconut cream from the top of the can into a blender. The cream should have separated from the coconut water after being refrigerated. Set the coconut water aside for use in smoothies or freeze for future use. Add the sweet potatoes, maple syrup and vanilla extract. Blend until smooth, scraping down the sides as needed.
3. Transfer to an airtight, freezer-safe container and freeze for at least one hour before scooping.
4. Enjoy, but make sure you don't eat it all at once!