Sweet Potato Freak Shake

approx. 30 minutes

2 Persons

690 kcal / 2890 kJ per serving

15 g protein

43 g fat

58 g carbs


80 g American sweet potatoes
1/2 ripe banana
1 tbsp cream of coconut
2 tsp peanut butter
100 g whipping cream
Seeds of 1/2 vanilla bean
4 tbsp chocolate sauce
Mini marshmallows
Colorful sprinkles
250 ml cold milk
150 g yogurt (3,5% fat)
100 ml orange juice
75 g mascarpone


Slices of sweet potato and toppings like popcorn, mini-marshmallows, chocolate Pocky cookies, pretzel sticks, colorful sprinkles and chocolate drops

You will also need:

2 sundae glasses


  1. To make the ice cream, peel, dice and cook sweet potato for 10-15 minutes until soft. Let it cool. Put the cooked sweet potatoes in a blender with the peeled banana, cream of coconut, peanut butter, 25 g cream and the inside of the vanilla bean, blend, and freeze in an ice-cream maker or a freezer for 3-4 hours (if using a freezer, stir several times as the mixture freezes).


  1. To make the shake, spread peanut butter on the bottoms of four sundae glasses. Drizzle the rims of the glasses with chocolate sauce, and dip them into a shallow dish of mini-marshmallows or colorful sprinkles to coat them. Place the glasses right-side up and continue to garnish as desired.


  1. Blend milk, yogurt and orange juice until frothy. Add ice cream and blend again until creamy. Pour the mixture into the glasses. Whip the remaining cream and mascarpone until stiff, top the shake with it, drizzle caramel sauce and serve as “imperfect” as possible.