Chai spice caramel sweet potato sundae

Jacqueline Alwill

Brown Paper Nutrition

Another of my HIDDEN VEGGIES recipes is comin atcha but this time I honestly don’t think you or the kids would guess it… wink*

I made CHAI SPICE AND CARAMEL SWEET POTATO SUNDAE and it’s an absolute ripper of a recipe.

It’s DELICIOUS, because I wouldn’t have it any other way, aaaaaand supercharged with fibre (how many times can you say you get that in a serve of ice cream?!?!?) to support digestive health not to mention rich in Vitamin A and C for a solid dose of essential vitamins too.

I know it sounds a bit different to the nice-creams you’re used to, but TRUST ME on this one, it is SCRUMPTIOUS!

CHAI SPICE  AND CARAMEL SWEET POTATO SUNDAE

Serves 8-10

Gluten free : Dairy Free : Refined sugar free : Vegan

700g Australian Sweet Potatoes, cut in half lengthways

2 teaspoons coconut oil

1 1/2 cups coconut milk

1/4 cup maple syrup

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground cardamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

pinch sea salt

To serve: chopped macadamias or other nuts of choice

Caramel:

2 tablespoons nut butter (peanut, almond, cashew or tahini for nut free)

1 tablespoon maple syrup

2 tablespoons coconut or almond milk

Preheat oven to 180C and line a baking tray with greaseproof paper.

Rub sweet potatoes in coconut oil, place cut side down on tray and in the oven to cook 45 minutes. Test with a skewer and if not quite cooked leave in oven for a further 15-20 minutes then check again to ensure they are cooked through and soft.

Once sweet potatoes are cooked, peel away and discard the skin, then roughly chop sweet potato so it can cool.

Line a loaf tin with greaseproof paper as your ice cream tub, then blitz cooked sweet potatoes, coconut milk, maple syrup, vanilla, cinnamon, cardamon, nutmeg, cloves and sea salt in a blender until smooth.

Pour into lined loaf tin and place in freezer to set for 5-6 hours or overnight.

When ready to serve, remove from freezer and allow to thaw for about 10 minutes.

Make the caramel by whisking together nut butter, maple syrup and nut milk in a bowl until smooth.

Pop pieces of chai spice sweet potato ice cream in blender and blitz to a creamy ice cream consistency.

Spoon chai spice sweet potato ice cream into small glasses, drizzle with caramel, sprinkle with chopped nuts if desired and serve.

This is a partnered post with @australiansweetpotatoes. All thoughts and opinions expressed are the authors own.