Sweet Potato Nice Cream

Method

Preheat oven to 200 degrees C. Peel and chop sweet potato into small cubes, then rub with coconut oil and cinnamon.

Roast in the oven for 30-40 mins or until done. Wait until cool, then transfer to a container. Peel banana and chop, then transfer to a container and freeze banana and potato overnight.

Put frozen sweet potato and banana into a high powered blender with coconut sugar, baobab powder and Cocobella Straight Up coconut water.

Blend until smooth consistency is achieved, using the stick to help. Transfer to a container and smooth, then place back into the freezer for 1-2 hours.

Remove from freezer, use an ice-cream scoop and place in a bowl. Serve with granola, peanut butter or chocolate sauce!