It is often difficult to find a palatable use for purple sweet potatoes. At least that is my opinion. I have never found any of them to be particularly sweet or they always seem to have a slight off taste. I fully realize how healthy they are and have been struggling to find a way to include them in a menu other than as a garnish to color up other sweet potato dishes. I took some to our Family Consumer Science class teacher Savanna Bachus and she set out to have her Nutrition class work with them. Olivia who worked for me over the summer came up with this colorful and tasty treat. Chopped pecans can be added as a garnish on the top for an even more elegant dessert.
Purple Sweet Potato Milkshake
Servings: Roughly 3 glasses
2-3 scoops vanilla ice cream
1 splash vanilla
1 ½ cups milk
1 handful blueberries
1-2 medium/small purple sweet potatoes
Whipped cream for topping (optional)
*You can freeze some ingredients ahead of time if you want a thicker, colder milkshake. Freeze milk in ice cube trays, and blueberries on baking sheets.*
Wash off your potatoes. Then poke holes in them with a fork. This prevents your potatoes from exploding because the air has to escape. Cook the potatoes until they are a little squishy when you squeeze them.
Once cooked, cut the potatoes in half and scoop out their insides into your blender. Avoid the stringy parts closer to the skin as they are chewy and hard to blend up.
Add your ice cream, milk, and blueberries then blend it up. Taste it and add vanilla, or whatever you think it needs.
Dish out and serve with whipping cream.
It doesn’t have a super strong fruity flavor, it is more starchy-sweet from the potato with light fruity flavor from the blueberries. You can edit the recipe and add more or less of whatever to make it work for you.