Sweet Potato & Pumpkin Spice Milkshake Recipe

Ingredients

1 sweet potato, approximately 200-250g
400ml full cream milk
150g vanilla ice cream
½ tsp ground cinnamon, plus extra to garnish
½ tsp ground ginger
¼ tsp ground cloves
A grating of nutmeg
2-3 tbsp maple syrup
Squirty cream, to serve

Prep: 15 mins | Cook: 10 mins

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Method

1. Prick the sweet potato all over with a fork, then lightly wrap in kitchen paper. Microwave on high for 8-10 mins till tender and cooked all the way through (see our tip on timings). Let the potato cool, then scoop the sweet potato flesh out of the skin.

2. Scoop the cooked sweet potato into a blender. Pour in the milk and add the ice cream. Add ½ tsp each ground cinnamon and ginger, ¼ tsp ground cloves and a generous grating of nutmeg. Blend till smooth.

3. Pour the milkshake into 2 tall glasses. Top with squirty cream. Dust with a little extra cinnamon and drizzle with maple syrup. Serve straight away with reuseable straws.

4. Check Your Timings
We cooked our sweet potato in a 700W microwave. Check the wattage of your microwave and then adjust the cooking times. Higher wattage microwaves will cook the sweet potato faster.