Spiced Sweet Potato and Coconut Sorbet

Makes approximately 16 - ½ cup servings

Spiced Sugar (this will give you more than what is needed for the sorbet)

3 Cinnamon Sticks

1/2 t Whole Peppercorns (pink is preferred)

1/4t Cumin Seed

1 c Golden Cane Sugar

1. Combine the spices on a baking sheet and toast them at 350F for 8 minutes or until they are fragrant.
2. Once the spices have cooled blend them to a fine powder in a spice grinder and combine them with the sugar

Sorbet Base

2- 14 oz cans Coconut Milk (full fat)

2 cups Sweet Potato Puree (from roasted potatoes pureed in a blender)

¾ cup Spiced Sugar

2 cups water

1 ¼ Golden Cane Sugar

1 ½ t Kosher Salt

1. Combine the water, salt and the sugars in a pot and bring it to a boil to dissolve.
2. Whisk together the syrup you have made along with the rest of the ingredients until smooth then strain this through a fine mesh strainer.
3. Chill the base completely then process in your choice-ice cream freezer until it is a “soft serve” ice cream consistency.
4. Garnish with toasted coconut or candied pecans using your leftover spiced sugar for an extra pop of flavor! Enjoy!