Author Notes
You can also keep this covered in the freezer for several weeks--great for a make-ahead dessert! —cnevertz
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Ingredients
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3
medium sweet potatoes (1 1/2 pounds)
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1 1/2 cups
water
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1 cup
granulated sugar
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1 cup
lemon juice
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2 teaspoons
lemon zest
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10
fresh mint leaves, chopped
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lemon slice, for garnish (optional)
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mint leaves, for garnish (optional)
Directions
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Preheat oven to 375 degrees.
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Wash sweet potatoes and pierce several times with a fork.
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Bake sweet potatoes for 55 minutes until tender.
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Remove from oven, let cool, and peel. Or use 2 cups leftover sweet potatoes and ignore this step.
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Place water and sugar in a medium pot. Stir well.
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Cook over medium-high heat until mixture comes to a full boil, stirring occasionally.
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Remove from heat and let cool, at least 10 minutes.
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Place cooled sweet potatoes, sugar mixture, lemon juice, lemon zest, and 10 chopped mint leaves in blender; blend until smooth.
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Pour mixture into a 9-inch square baking pan; cover tightly and freeze until firm, about 2 to 3 hours.
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Remove from freezer and process again in a food processor until smooth. Return to freezer.
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When you are ready to serve, use a melon baller to make small scoops and place in shot glasses or almond cookie cups.
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Garnish with lemon slices and fresh mint leaves.
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