Homemade Blueberry and Purple Sweet Potato Popsicle Recipe

Purple sweet potato — what a revelation! I can’t remember the last time a vegetable excited me this much. When I first heard about purple sweet potatoes I assumed it was an urban legend, but discovering one in person opened up a whole new world of flavour and colour. The texture and hue are unique, and they pair beautifully with summer fruits like blueberries.

A few weeks ago a generous foodie friend handed me a brown paper bag with a single purple sweet potato tucked inside. I’d never seen one in real life — they’re still quite rare where I live — so I was genuinely thrilled. I promised I’d make something special with it, and with summer arriving, popsicles immediately came to mind.

There’s something magical about a popsicle on a hot day. They’re nostalgic, simple, and indulgent all at once. I’d been admiring colourful popsicle photos everywhere, so I bought moulds and set out to create a vegan, creamy treat that celebrated the purple sweet potato’s colour and mild sweetness.

I drew inspiration from a purple sweet potato ice cream recipe and decided to blend the potato with fresh blueberries and coconut cream. The combination produced a smooth, creamy texture and an astonishingly beautiful purple colour. These popsicles are vegan, subtly sweet, and refreshingly fruity — perfect for summer gatherings, picnics, or a simple cooling treat at home.

To my delight, I later found purple sweet potatoes being sold at a nearby garden centre. I may have done a little victory dance at the checkout. It felt like unlocking access to a new ingredient I can now use whenever I want. If you can find them, give these popsicles a try — they’re as delicious as they are pretty.

Recipe

Blueberry Popsicles with Purple Sweet Potato

Summary: Creamy vegan popsicles made with purple sweet potato, blueberries, and coconut cream. A refreshing, colourful dessert for warm days.

Ingredients

• 1 cup purple sweet potato, boiled and cooled
• 1 cup blueberries
• 400 ml coconut milk, refrigerated overnight (use the thickened cream)
• ½ cup cashew milk
• 3 tablespoons maple syrup
• 1 teaspoon vanilla bean paste (optional)

Instructions

1. Scoop the thick coconut cream that has solidified at the top of the can into a blender.
2. Add the cooked and cooled purple sweet potato, blueberries, cashew milk, maple syrup, and vanilla (if using).
3. Blend until smooth and creamy, scraping down the sides as needed to ensure everything is well combined.
4. Pour the mixture into popsicle moulds, tap gently to remove air bubbles, then freeze for about 2–3 hours or until firm.
5. To release the popsicles, run the mould briefly under warm water and gently pull them free. Enjoy immediately.

Please note: my recipes are developed and tested using metric measurements. I recommend using digital scales for the most accurate results. Conversions to US customary units may be provided elsewhere, but they have not been tested as thoroughly.

Nutrition

Calories per popsicle: 143 kcal