This versatile vegetable is just as delicious for dessert.


  • 700g Australian Sweet Potatoes, cut in half lengthways

  • 2 tsp coconut oil

  • 1 1/2 cups coconut milk

  • 1/4 cup maple syrup

  • 2 tsp vanilla extract

  • 1 tsp ground cinnamon

  • 1/4 tsp ground cardamon

  • 1/4 tsp ground nutmeg

  • 1/4 tsp ground cloves

  • Pinch sea salt

  • Chopped macadamias or other nuts of choice, to serve

  • Caramel

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

  • 1 tbsp maple syrup

  • 2 tbsp coconut or almond milk


  • 1.

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

  • 2.

    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.

  • 3.

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

  • 4.

    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.

  • 5.

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

  • 6.

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

  • 7.

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

  • 8.

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

  • 9.

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


Exclusive recipe from Jacqueline Alwill, nutritionist @brownpapernutrition for Australian Sweet Potatoes.

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