Creamy Sweet Potatoe Nice Cream
•Bio available nutrition straight from plant sources
•Retains more nutrients and vitamins since once the plants cell walls are broken, it goes into the freezer. Regularly when juicing/blending/chopping you have about 20 minutes before you start to lose vitamins and nutrients to oxidation, cold slows this process.
•Novelty and unique taste keeps things interesting
Per roughly 5oz serving of potatoe:
- Just 110 calories.
- No fat, sodium or cholesterol.
- Nearly half your daily value of vitamin C.
- More potassium than a banana
- A good source of vitamin B6.
- Fiber, magnesium and antioxidants.
- Resistant starch - meaning the insoluble fiber makes for a slow digesting source of energy.
My recipe has two servings. Here's a screen shot from myfitnesspal to show nutrition per serving.
- 2 cups purple sweet potato (baked/microwaved and chopped into small chunks)
- 2 cups non-dairy milk: 1 cup unsweetened vanilla coconut milk and 1 cup unsweetened cashew milk used
- Stevia or desired sweetner
- 1 tsp vanilla extract 1 tsp almond extract
- Pinch of sea salt
- Cut potatoes and cook until soft, by oven, steam or microwave.
- Freeze sweet potatoes.
- Add all ingredients in food processor/vitamin (any powerful blender) and blend until smooth
- For thicker consistency freeze mixture 30 minutes (as seen in photo) OR add 1/2 to 1 cup of ice before blending. For richer taste add fruit and use condensed nut milk rather than a regular one!