| Taste | Macros | Ease |
|---|---|---|
| ★★★★☆ | ★☆☆☆☆ | ★★★☆☆ |
Recipe
Ingredients for a 24-oz pint:
- Purple sweet potato (2 medium / 342 g)
- Coconut milk, unsweetened (200 ml)
- Milk, 0% fat, ultra-filtered (⅔ cup)
- Salt (¼ tsp)
- Monkfruit sweetner with allulose (⅓ cup)
- Vanilla extract, pure (1 tsp)
Instructions:
- Wrap the purple sweet potato with a wet paper towel and microwave for 5 minutes. Flip the potato and microwave for another 2–4 minutes until a fork can easily pierce through.
- Blend everything together.
- Freeze for 24 hours.
- Spin on ICE CREAM (push down and re-spin with a splash of milk if needed).
Nutrition Facts
Reflections
Overall Rating: ★★★☆☆
Okay, first things first, I know purple sweet potato and ube are not the same thing! Ube grows on vine and has bark-like skin while sweet potatoes are tubers that grow underground. However, I think this was a really close attempt! Another one for Zebby’s Pick. The rich, roasted, starchy undertones of the sweet potato was suprisingly comforting.
The Good (what went well):
- Vanilla: Brought a subtle sweetness that mimicked the natural fragrance of ube.
- Classic coconut pairing: Need I say more? Coconut milk immediately brings the tropical vibes.
The Bad (lessons learned):
- Thick pudding-like texture: Sweet potatoes are quite starchy. Microwaving heats up too fast and doesn’t give time for naturally occurring enzymes (amylases) to break down starches into sugars. Bake/roast the sweet potato next time and use less of it. Also mix/blend gently to avoid overworking the starches.