Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Unrefined whole cane sugar — Indian sweets, chai, payasam
Achievable elevated desserts — laminated doughs, cakes, custards
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Unrefined whole cane sugar — Indian sweets, chai, payasam
Achievable elevated desserts — laminated doughs, cakes, custards
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
You're reading one of recipes available free. Full library with Gastronome.
Preheat oven to 375 degrees. Wash sweet potatoes and pierce several times with a fork. Bake sweet potatoes for 55 minutes until tender. Remove from oven, let cool, and peel. Or use 2 cups leftover sweet potatoes and ignore this step. Place water and sugar in a medium pot. Stir well. Cook over medium-high heat until mixture comes to a full boil, stirring occasionally. Remove from heat and let cool, at least 10 minutes. Place cooled sweet potatoes, sugar mixture, lemon juice, lemon zest, and 10 chopped mint leaves in blender; blend until smooth. Pour mixture into a 9-inch square baking pan; cover tightly and freeze until firm, about 2 to 3 hours. Remove from freezer and process again in a food processor until smooth. Return to freezer. When you are ready to serve, use a melon baller to make small scoops and place in shot glasses or almond cookie cups. Garnish with lemon slices and fresh mint leaves.