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Chocolate Sweet Potato Sorbet
A rich, dairy-free chocolate sorbet whose body comes from cooked sweet potato rather than cream. The syrup is made in the Micro Pitcher, the base is blended in the SuperSonic Chopper Tall, and the Freezer Mate container freezes it flat so it breaks easily into pieces for the sorbet maker.
- Total time
- 381 min
- Prep
- 15 min
- Cook
- 1 min
- Rest
- 365 min
Ingredients
Method
Stir the sugar and water together in the large Tupperware Micro Pitcher and microwave for 45 seconds at full power (1000 W), until the sugar has dissolved. Set the syrup aside.
Put the sweet potato, cocoa and syrup in the Tupperware SuperSonic Chopper Tall fitted with the blade and pull the cord until the mixture is well blended and nearly smooth.
Spread the mixture in a Tupperware Freezer Mate medium shallow container, seal and freeze for at least 6 hours, or overnight.
Leave the container at room temperature for 5 minutes, then break the frozen base into 2 to 3 in (5 to 7 cm) pieces with a butter knife.
Feed the pieces into a sorbet maker, pressing gently on the plunger while turning the handle, and collect the sorbet in a bowl or a Freezer Mate container. Repeat until all the base is processed.
