Step 1

Boil the diced sweetpotato until cooked and soft, then blend to obtain a creamy mash.

Step 2

Pour the water, sugar, vanilla extract, cinnamon, nutmeg and the mash into a pan. Bring to a boil then cool in the fridge for 2 hours or until cold.

Step 3

Add the cooled mixture to an ice cream maker and churn following manufacturer’s directions and transfer to a container.

Step 4

Cover and freeze until firm, for at least 1 hour.