INSTRUCTIONS

1. Bake sweet potatoes in preheated 400 F oven for approximately 45 minutes, or until tender. Remove from the oven and allow to cool before removing skins from potatoes.
2. Combine baked sweet potatoes, coconut milk, condensed milk, vanilla and spices in a blender or food processor until no lumps remain and ingredients are completely incorporated. Pour into Popsicle molds and freeze for at least 6 hours or overnight.
3. Once popsicles have frozen, remove from molds by running the molds under warm water and allowing popsicles to sit out for 5 minutes. Remove popsicles and place on a parchment paper lined platter or baking sheet. Put back in the freezer for another 1-2 hours.
4. Combine white chocolate chips and coconut oil in a microwave safe bowl. Microwave for 30 seconds and stir, then repeat in 15-second intervals until chocolate is melted through.
5. Drizzle white chocolate or dip popsicles into melted white chocolate. Sprinkle with crumbled graham crackers (optional) then allow to set in freezer for a few more minutes before serving.