Sweet potato is usually served boiled, mashed or roasted – but as a sorbet? Suggest this and you’ll get raised eyebrows all round. Don’t let your preconceptions put you off – this is a moreish little treat.
This unique way of enjoying sweet potatoes provides a refreshing and delicious treat or dessert, perfect for sharing with family and friends during the summer months.
You can create this sorbet using a juicer, and the results are good. However, by roasting them first, you will bring out all the natural sugars and sticky caramel flavours and elevate the sorbet to a different level.
- 680g sweet potato
- 150g sugar
- 2 tbsp lemon juice
- 200ml water
- Prick the unpeeled sweet potatoes with a fork and put them in the oven for 55 minutes at gas mark 190c.
- Remove sweet potatoes from the oven and allow them to cool. Once cool enough to handle, peel and retain the softened flesh.
- Place the sugar in a heavy-based pan with the water and heat until the sugar is fully dissolved. Timing is important here as you don’t want to reduce and burn your sugar mix, so be sure to have completed step 2 before putting your sugar on.
- Transfer the flesh and sugar mixture to a food processor or blender and pulse it until your mix is a smooth, uniform consistency. Add the lemon juice and mix until smooth.
- Leave to cool down before decanting into a suitable container for freezing or churn it in an ice cream machine. If you are freezing, allow at least two hours for your sorbet to set.
Serve with fresh sharp-tasting berries such as raspberry or blackberry and mint leaves for garnish.
There are many ways you can pimp up this recipe. Add star anise or cinnamon while warming your sugar mix. Or, for a boozy sorbet add a couple of tablespoons of rum, brandy or tequila.
If you have been inspired by Sweet potato sorbet – the unconventional dessert, you’ll find more easy summer dessert recipes on our Food and Drink channel.Tags: Sorbet Last modified: June 9, 2022