This versatile vegetable is just as delicious for dessert.
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.
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