sweet

Mashed potato ice lollies (vegan)

 

HKM_1099The humble potato, I don’t think it ever thought the day would come when it would be placed into an ice cream- neither did I to be honest. If I had to choose, out of all methods in which this back-to-basics rootie was cooked, my least favourite would definitely be mashed…roast potatoes on the other hand, can’t get enough! But mashing them makes them flexible, not just in the physical sense, but in the way that they can be used for anything, serving numerous purposes, with roles ranging from thickeners and moisteners to flavourers and whatever ‘-ers’ you can think of.

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I’m not actually a big white potato eater, in fact I seldom touch that variety of spud, but give me a sweet potato any day and it’ll be devoured within seconds (cooked of course). So as you can guess, the sweet potatoes were first port of call for the ice lollies.

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Don’t get me wrong, I’m not a white potato hater, I’m just a bit obsessed with accomplishing my 5-a-day (the impact that public health in England and my profession as a dietitian have had on me), which has indirectly generated a preference for sweet ones as they tend to be more nourishing. In addition, they count as 1 vegetable portion, so that’s 1 out of 5 achieved! Yes I know that’s particularly sad, but that’s what I’ve become. Anyway, my personal dietary OCD issues aside, put bluntly, I’m a pudding fanatic. If you’re as obsessed as me, you’ll understand the necessity and desperate need to end each meal with a dessert, even savoury breakfasts!

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As someone who’s moderately health conscious, I do make some effort to reduce my over-indulgence of energy-dense foods, which heavily targets the pudding zone. But I refuse to reduce my dessert intake, so if I just make it a little more heart-friendly and lower calorie then it no longer poses an obstacle. Yes, potatoes are carb-laden, but they don’t contain saturated fat, have less calories in comparison and if you have the will power to curb your portion size, then what’s the problem?!

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The other bonus about using potato is their crazy cheapness, so you can make heaps of the stuff if you have the freezer space. Obviously to stick mash potato in the freezer and eat it in that state, well that’s just wrong, but sweeten it a little with some syrup, cream it up a tad with coconut milk and Bob’s your uncle. I’ve used purple sweet potatoes, firstly because where I’m based, they’re dirt cheap and in season, secondly because they are really creamy, almost buttery tasting and finally, the colour- how crazy is vibrant purple in a potato, it’s like the peacock of the potato world!

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Serving size:

Makes 12

Ingredients:

  • 5 small purple sweet potatoes cooked and mashed
  • 150ml maple syrup/agave nectar
  • 1tsp rose water
  • 250ml coconut milk

Method:

  1. Combine all ingredients in a food processor and blitz into a smooth, creamy paste.
  2. Pour into ice lolly moulds and freeze for at least 6 hours before eating.

Now you can enjoy a few good licks of those sweet frozen peacocks. I topped mine with crushed pistachios and rose petals for that extra oomph.

 

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