Step 1

Boil the diced sweetpotatoes until soft and fully cooked. Blend until smooth to form a creamy purée.

Step 2

In a saucepan, combine the water, sugar, vanilla extract, cinnamon, nutmeg, and the sweetpotato purée. Bring to a boil to dissolve the sugar and infuse the spices.

Step 3

Cool the mixture in the refrigerator for at least 2 hours or until thoroughly chilled.

Step 4

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.

Step 5

Transfer the churned sorbet to a container, cover, and freeze for at least 1 hour or until firm.