If you don’t yet have a frozen sweetpotato: Poke a few holes in the sweetpotato with a fork. Place on a microwave safe plate and cover with a damp paper towel. Microwave for 4-6 minutes, until it is cooked through and tender. Once the sweetpotato is cool enough to handle, scoop the flesh into an airtight container or ziptop bag (discard the peel). Freeze for at least 6 hours, or until frozen throughout.

Once the sweetpotato is frozen, add it to a small food processor bowl or high-speed blender cup with all the remaining ingredients: frozen strawberries, coconutmilk yogurt, pistachios, almond butter, maple syrup, and matcha powder.

Process on high in 30-second intervals, scraping down the sides of the bowl or blender cup between each interval. Repeat until the mixture is smooth and has a consistency like soft-serve ice cream. It will likely take 4-6 intervals to fully combine.

Enjoy right away for a soft-serve texture, freeze for 30-60 minutes to firm up slightly, or freeze overnight. If freezing overnight, thaw at room temperature for 15-30 minutes before serving and then portion with an ice cream scoop. The texture of overnight storage will be more similar to traditional ice cream.