Sweet Potato Sunshine Sorbet

1. 1

   Preheat oven to 375 degrees.

2. 2

   Wash sweet potatoes and pierce several times with a fork.

3. 3

   Bake sweet potatoes for 55 minutes until tender.

4. 4

   Remove from oven, let cool, and peel. Or use 2 cups leftover sweet potatoes and ignore this step.

5. 5

   Place water and sugar in a medium pot. Stir well.

6. 6

   Cook over medium-high heat until mixture comes to a full boil, stirring occasionally.

7. 7

   Remove from heat and let cool, at least 10 minutes.

8. 8

   Place cooled sweet potatoes, sugar mixture, lemon juice, lemon zest, and 10 chopped mint leaves in blender; blend until smooth.

9. 9

   Pour mixture into a 9-inch square baking pan; cover tightly and freeze until firm, about 2 to 3 hours.

10. 10

    Remove from freezer and process again in a food processor until smooth. Return to freezer.

11. 11

    When you are ready to serve, use a melon baller to make small scoops and place in shot glasses or almond cookie cups.

12. 12

    Garnish with lemon slices and fresh mint leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.