Pumpkin Spice-Sweet Potato Dole Whip
Ingredients
1 cup peeled and chopped DOLE® Sweet Potato1¾ cups chopped DOLE® Pineapple, frozen
2 tablespoons maple syrup
2 tablespoons unsweetened refrigerated coconut milk
¾ teaspoon gluten free pumpkin pie spice
Chopped pecans and/or coconut chips for garnish (optional)
Directions
- Heat potato and 2 tablespoons water in a medium microwave-safe bowl, covered with plastic wrap with 1 edge slightly open to vent, in microwave oven 3 minutes or until very tender. Drain potato; cool completely.
- Purée pineapple, syrup, milk, ½ teaspoon pumpkin pie spice and potato in a food processor on high until smooth, scraping down bowl occasionally. Makes about 2 cups.
- Divide pineapple mixture into 4 bowls; sprinkle with remaining ¼ teaspoon pumpkin pie spice and top with pecans and/or coconut chips, if desired.