A few days ago I came across purple sweet potatoes at Whole Foods and the sign read that you can eat them raw. Hmmm?! Eat them raw?! I have never thought about eating sweet potatoes raw but I was curious and decided to give it a try. Honestly, I wasn’t crazy about the raw taste when I added it to salads. But wasn’t ready to give up. 😀 Instead, I pureed it with almond milk and added it to shakes, smoothies, cake frosting and pancakes. Oh my, what a beautiful color it always created! Pale pink to lilac.
The other day, my munchkins asked me if we could have purple ice cream! What a brilliant idea, right?! We had no milk that day, but plenty of coconut milk and coconut cream in the pantry. I wasn’t quite sure how to achieve creamy, custard-like texture, but thankfully I came across a blog post by Holistic Squid that suggests to use arrowroot flour to help thicken the mixture.
Go ahead double the batch! You will satisfy your cravings for days!