Frozen Chocolate Covered Sweet Potato Pops

I woke up one day wanting to do something unusual with sweet potatoes that children would really enjoy.  What do children like?  Well…chocolate, lollipops, and popsicles, but the trick was how to incorporate sweet potato into this combination.  It then dawned on me that foods tend to lose their flavor when frozen.  I realized that sweet potato will lose its flavor in the freezer, and to cover it with chocolate—it was a no brainer!

This snack will allow you to feel less guilty about giving your child (or yourself) a sweet treat.  The only discernable taste in it is chocolate.  I felt the need to add a healthy dimension to the chocolate portion and decided that dark chocolate, with some beneficial properties, would be a good option.  Since children don’t generally like dark chocolate, I combined it with milk chocolate to balance out the flavor.  It was a big hit!!

Frozen Chocolate Covered Sweet Potato Pops

1 medium sweet potato, peeled

1/3 cup dark chocolate chips

1/3 cup milk chocolate chips

Small cookie cutter or fondant molds (1 1/4 inch or less in diameter)

Fill a medium size saucepan half full with water and bring to a boil. 

Make a thin slice along one side of potato to create a flat surface so that the potato does not roll on the cutting board.  Cut slices between 1/4 - 1/3 inch thick.  Add to boiling water.  Boil potatoes, loosely covered for 10 – 12 minutes on medium to medium high heat, until soft, but not falling apart. Taste to check for doneness; it is important that potatoes are not undercooked.  

Gently remove potatoes using a slotted spoon, rinsing quickly under cold water to cool before transferring to a flat surface.  Pat dry using paper towels.  Allow to cool completely. 

Use cookie cutters to cut out potato shapes.  Then, place on a wax paper lined cookie sheet, leaving space between each for the lollipop sticks.  Insert a stick into each using one hand to apply gentle pressure on the top and sides of the potato to prevent splitting.  If the potato splits, gently press it back into shape around the stick and freeze for 1 hour.

Combine chocolates in a microwave safe bowl and microwave for 30 seconds.  Stir.  Return to microwave for another 10 seconds, stir.  Repeat until chocolate is completely melted.  Remove potato pops from freezer.  Coat the pops with chocolate using a small rubber spatula.  Place back on wax paper.  Refreeze pops, for at least 6 hours—the longer, the better.  The potatoes need time to get completely frozen.

Note:  When using regular size cookie cutters (2 inch to 2 ¼ inch diameter) the wait time in the freezer for the first freeze increases to 2 hours and the second freeze is at least 8 hours (overnight is best).